Goose eggs can be scrambled or fried or used in baking recipes that call for chicken eggs. The difference is that a goose egg equals three chicken eggs.
- A female goose starts laying when she’s about 9 months old
- Geese lay white eggs
- Goose eggs typically weigh between 4 1/4 and 6 1/2 ounces
- One goose egg is equivalent to two duck eggs or three chicken eggs
- A goose egg has about 266 calories, compared to the 72 calories in the average chicken egg
- A goose egg contains 19g of fat and 20g of protein
- A goose egg has 1227mg of cholesterol which is >400% of the RDA
- The shell of a goose egg makes up 12% of the total weight of the egg, with the egg white making up 57% and the yolk the other 31%
- Geese lay their eggs in a straw nest on the floor and then cover them up with the straw to hide them
- Goose eggs hatch best under a mother goose versus in an incubator
- A goose egg takes 28-35 days to hatch, depending on the breed
- It can take up to three days for a gosling to emerge from the egg after making the first pip
- Goose egg whites whip up a little less than egg whites, soft peaks are general
Goose Egg Chocolate Mousse Pie/Cups 
Crust Ingredients
3 cups chocolate cookie crumbs
6 tbsp. butter (melted)
Ingredients Mousse
1 cup cold heavy whipping cream
1 tsp unflavored gelatin
1 tbsp. cold water
2 tbsp. brewed espresso or very strong coffee (hot)
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoon (1 ounce) unsalted butter, cubed
2 goose eggs, separated or 4 large eggs
1 tbsp. sugar
Topping
Crushed Wafer cookies and chocolate whipped cream (follows), to serve
Directions
In a medium-size bowl combine melted butter with chocolate cookie crumbs and mix until fully combined.
Press the cookie crumbs mixture into the bottom and up the sides of the pie pan or into muffin pan cups; using a measuring cup, press the cookie crumbs into the pie pan shape. Place in the refrigerator for the crust to harden.
Whip the heavy whipping cream to soft peaks, and then chill.
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add the espresso; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Put the chocolate, cubed butter and gelatin/espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.
Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don’t let the chocolate get too cool or the mixture will seize when the other ingredients are added.
Once you’ve taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.
When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
Add whipped cream and egg whites
Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.
Spoon or pipe the mousse into the chocolate cups, chill in the refrigerator for 8 to 24 hours. Sprinkle with the crushed Coffee Crisp bar and place a dollop chocolate whipped cream.
Chocolate Whipped Cream
¼ c heaping cocoa powder
⅓ c confectioners ‘sugar
2 c 35% cold whipping cream (heavy)
1 tsp vanilla extract
pinch of sea salt
Sift the cocoa powder together with confectioners’ sugar.
Place the whipping cream in a mixing bowl and whip to soft peaks, add the remaining ingredients and continue to firm peaks. Chill and/or use as require.
Yields 2 cups
Goose Mousse Chocolate Torte
Ingredients
For the Cake
6-ounces (170 g) unsweetened chocolate, coarsely chopped
½ cup (113 g) unsalted butter, cut into pieces
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup (130 g) all-purpose flour
3 tablespoons Dutch-process cocoa powder
½ teaspoon salt
For the mousse
Use Mouuse above
For the ganache
¾ cups (180 ml) heavy cream
1 tablespoon unsalted butter
9 ounces (252 g) semisweet chocolate, coarsely chopped
Instructions
Make the brownie:
Preheat the oven to 350ºF. Lightly spray the bottom and sides of an 8-inch springform pan with nonstick spray. Line the bottom and sides with parchment paper and lightly spray the paper with nonstick spray
Add the chocolate and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until chocolate is melty and smooth. Whisk in the sugar. Set aside to cool slightly. It can be warm, you just don’t want it too hot that it scrambles the eggs.
Once cooled, whisk in the eggs and vanilla until combined.
Sift the flour, cocoa powder, and salt into the chocolate mixture and fold together with a rubber spatula just until no dry streaks of flour are visible. Take care not to overmix.
Spread the batter evenly into the bottom of the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Leave the brownie in the pan and set it wire rack to cool completely. Or pop it in the refrigerator for 15-20 minutes.
Make the mousse: As listed above
Spread the mousse evenly over the top of the cooled brownie layer. Refrigerate while you make the ganache.
Make the ganache:
Heat the cream and butter in a medium saucepan over medium-high heat. Remove from heat just before it begins to boil.
Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Stir until chocolate is melted and smooth. Set aside to cool until the ganache is no longer warm to the touch.
Spread the ganache over the top of the mousse layer and refrigerate until set. About 1 hour.