Goose eggs are oval in shape, large in size and oily in taste. It must be cooked with fresh goose eggs before eating. Each goose egg weighs about 225-280 grams, which is about four or five times larger than ordinary eggs.
The surface of goose eggs is smooth and white, the texture of goose meat is rough, the taste of grass is heavy, and the taste is not as good as that of eggs and ducks.
Goose eggs, like eggs, are scattered and cannot be caged. Like black-bone chicken and grass chicken, eggs are classified.
Among goose eggs, free-range large white goose eggs (white feathers) have the best nutrition. Among all goose eggs, raw eggs are the most precious, such as bovine colostrum eggs of grass eggs, which are no different in size from ordinary goose eggs.
Goose eggs with the lowest grade are generally farmed collectively, without the combative temper of the big white goose, but they are generally farmed collectively on a large scale with much meat.
Related recipes:
First, fry poached eggs.
Material preparation: goose eggs, soy sauce.
1. Beat the goose eggs into a bowl, heat them in a wok, add half a bowl of oil, heat them slightly, add the goose eggs and fry them over medium heat.
2, fry until half-cooked, or fully cooked, or golden on both sides, hold up the oil and put some soy sauce on the plate.
You can sprinkle some pepper and salt when frying eggs.
Second, boiled goose eggs with lotus seeds.
Material preparation: goose eggs, water, salt and vinegar.
Boil the water with salt, add vinegar, beat the eggs into a bowl, pour the eggs into the water with low fire, pick them up and put them in ice water when they are naturally formed, then trim the periphery of the eggs and put them in water for three minutes to pick them up.
Third, stir-fry goose eggs
Material preparation: goose eggs, oil and water.
Heat the wok with low heat, add two tablespoons of oil, beat in the eggs, when the eggs begin to coagulate, pour the water into the wok, and then cook slowly to the required degree.
Fourth, vegetables and eggs.
Material preparation: pickles, goose eggs and garlic.
1. Put the goose eggs into a bowl, soak the vegetables in water, grab them evenly with your hands, take them out and drain them.
2. Heat a wok, add half a bowl of oil, stir-fry the vegetables slightly, add garlic and stir-fry until the vegetables are dry and fragrant.
3. Put the goose eggs in a wok and fry them slowly until they are golden on both sides.