Thanks to google, I've learned that goose eggs are best scrambled or as an omelette. If used in baking, the ratio is 1 goose egg equals 2 large chicken eggs (I would have guessed 3), but since they are mostly yolk, a chicken egg or egg whites needs to be added to the mix or it will be heavier. So I scrambled one with a chicken egg the other morning. It didn't taste bad; actually tasted like a chicken egg; but I still had a hard time eating my whole part.
|Comparison: before beating the goose egg and chicken egg together.|