Goose Egg- بيض الوز
About
The egg of a goose. Commonly used in omelets, Yorkshire puddings, and hard boiled.
The shell of goose eggs is thicker than chicken eggs and has a firm, vaguely custard-like yolk. The raw egg yolk is reminiscent of shortening.
After cooking, a goose egg is usually more pale than a chicken egg and more firm. Goose eggs taste more eggy and dry than a chicken egg and most people don't notice too large of a difference in taste between the two.
1 goose egg is generally equivalent to 3-4 chicken eggs, depending on size of both kinds of egg.
Information
Other names: Anatidae, Egg Of Goose, Geese Eggs, Anserinae
Translations: Zoss Olu, Žąsies kiaušinių,, Ou de gâscă, Nula, Người không có tài, Gęś Egg, Kippen ei, सिफ़र, Гуз Эгг, Goose αυγό, أوزة البيض, 구스 에그, Husí vejce, Telur angsa, 戈泽埃格, Oca d'ou, Husacie vajcia, ביצת אווז, Гушчије јаје, グースの卵, Ganso de huevo, Гуз Егг, Гъше яйце
Tasting Notes
Substitutes: Chicken egg, Duck egg
