Peculiar eggs have been quite the thing this Easter, with Clarence Court touting everything from the mighty ostrich to the wee bantam and everything in between.
Imagine my delight when I spotted a couple of goose eggs in my local Waitrose, reduced from £6.99 each to a piffling 49p.
A goose egg is about three times the size of a hen’s egg, so it’s perfect for an omelette or scrambled egg portion for one. It also has a great big yolk, and makes a nice fried egg (although it takes a while to cook so you need to go easy on the heat).
My preferred egg-cooking method though is the good old boiled egg with toasty soldiers.
Sadly, I didn’t have a goose egg sized egg cup.
I brought some water to the boil, added my egg and boiled it for 10 minutes, for a soft yolk and perfectly set white.
It was slightly stronger in flavour than a hen’s egg, with a creamier yolk. And much easier to get my soldiers in.