Goose eggs are rich in nutrients such as protein, fat, minerals and vitamins. Generally, it is more appropriate to eat 1-2 goose eggs a month, and don't eat too much. Goose eggs are oval, large in size and oily in taste. Fresh goose eggs must be cooked and eaten.
Each goose egg weighs about 225-280 grams, which is about four or five times larger than ordinary eggs. The surface is smooth and white. Goose eggs also contain a variety of vitamins and minerals, but the texture is rough, the smell of grass is heavy, and the taste is not as good as that of eggs and ducks. Most of the fat in eggs is concentrated in the yolk, which contains more phospholipids, about half of which is lecithin.
Goose egg classification
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, the most precious is raw eggs, such as cow colostrum eggs with grass eggs, which are stained with blood and are no different in size from ordinary goose eggs.
The goose eggs with the lowest grade are the eggs of geese, which are generally farmed collectively, without the aggressive temperament of great white geese, and are generally farmed collectively on a large scale because of the meat. Fresh goose eggs can be cooked, steamed, fried and fried for human consumption, and can also be used as raw materials for processing cakes, bread and other foods in the food industry.