Six geese a-laying…

Any epicure will tell you that there are few culinary joys simpler than a well-prepared fresh egg.  What you find in the supermarket parted ways with the chicken anywhere from weeks to months earlier, and in no conceivable way can be called “fresh”.  (If you are curious to determine the vintage of your eggs, this is a great article.)

The sudden temperature surge into the 70’s meant that all our birds started laying.  18 eggs yesterday, 23 today, etc.  We have chickens, guineafowl, ducks and geese, so I get a variety to choose from.  While not the most prolific of layers (those would be the Indian Runner Ducks), the geese produce a large and delicious egg that is such a treat.  This morning we breakfasted on some with shaved black truffle.  One goose egg is easily equal to 2-3 chicken eggs, so they make a hearty meal, and fill a plate for an impressive presentation.  They were so delicious, I couldn’t resist opening a half-bottle of Champagne to accompany them.

As I almost never eat a hearty breakfast – it’s usually just cappuccino and a biscuit for me – but when such a perfect ingredient is sitting in front of you, it’s wrong to waste it.

Bakers, such as Lady Wife, swear by duck and goose eggs for the pastry arts.  Cakes, custards and pasta are enhanced by their richer yolks.  I still recall a creme brûlée made with goose eggs as one of the best I have ever sampled.  As ducks and geese are water birds, the whites are thinner, so you have to adjust recipes accordingly.  They don’t whip as well as a chicken egg white, so things like meringue and mousse are best avoided.

Unsurprisingly, after that amazing start to the day, I skipped lunch.  Just some espresso was quite satisfying, and fought off the torpor of that breakfast.