As you may know, we have recently found a wonderful fruit and veg stall shop next to the local garden centre in Kelso. You may also know, if you have been following our blogs or Twitter Account, that they also stock some weird and wonderful additions, such as flavoured breads, chutneys, edible flowers and also a number of different types of eggs. So we just had to try them. Oddly, despite being massive food lovers, we have both had relatively narrow horizons when it comes to egg eating.
The first new type of eggs we decided to try were duck eggs, and you can read all about how they tasted and how we cooked them, but then we pitched up at Julian’s Veg once again on one of our weekly (more like twice a week) and I happened to spot a couple of much larger eggs lazing around in a little basket with a price tag of £1.50 each. Immediately, I found Charles, who was routing around in the mange tout, and exclaimed “I’ve found some ostrich eggs, we have to buy one!”. So we bought a couple of these eggs (because “how do you split a soft-boiled egg into two?”) and we were on our merry way.
It wasn’t until we were back in the car and winding our way to the supermarket that it occurred to us that actually they were much too small, pale and pointed to be ostrich eggs. After a quick spot of Googling, we concluded that they were goose eggs, and I wasn’t too sure how I felt about that particular prospect. Oddly (or perhaps less oddly if you know me), my head had equated the word “goose” with the word “goat” and I became determined that these big old eggs were going to be far too goosey.
Anyway, Charles kept my resolve strong and we set about boiling up these big old beasts at the second highest heat on the hob, for 9 minutes on a decent to rolling boil while we set about making a salad to go with them.
So far, so good, until we tried to lift them out of the pot and realised that they certainly wouldn’t fit into normal egg cups. We tried small glasses, ramekins, bowls, but nothing would hold them still, until we eventually settled on a couple of mismatched milk jugs Charles has for the B&B. And then we were good to go.
I needn’t have worried unduly about the apparent goosiness of the eggs, but we both found the yolks to be a little blander than hens’ eggs whilst the white had a slightly rubbery consistency, like duck eggs. With a price tag of £1.50 each, we doubt we’ll be buying them again, but I imagine if we kept geese we’d find all sorts of ways to use them up. The verdict, once again, is that the humble hens’ egg is king.