This week Helen's Bountiful Sprout order included two free goose eggs. As you can see these are brobdingnagian in scope...that stainless bowl is 8" in diameter.
We decided to have a simple scramble to get a real sense of their taste. We eat a lot of delicious farm fresh chicken eggs and quite often fresh duck eggs too.
Now these are yolks. They are the size of mature peaches.
Breaking the shell was much tougher than I anticipated and once broken they were like flakes of ceramic.
I whipped them into submission, added a dollop of organic sour cream, because I can, and whisked them some more.
It makes scrambles richer.
I love cooking with gas...it is so much more manageable, and to me that control means a better result. The butter has melted so I add the eggs. I fold them continuously over medium to medium low flame to keep their progress as even as possible. It is a two handed maneuver folding eggs while tilting the saute pan to keep any liquid on the bottom.
NO browning...no burning. Most scrambled eggs are overdone.
The multi-grain toast pops up.
The cheddar is planed.
We have some wonderful wild salmon.
And then they are ready...soft and still slightly moist.
Breakfast time!
Ours were fresh and tasty.
It was a great breakfast.
Should have had champagne!