Turns out that the duck eggs I've been regularly harvesting from the floor of the chicken house are . . . GOOSE EGGS! I saw one being laid tonight! So, I guess we've been comparing chicken eggs and goose eggs . . . NOT duck eggs!
(Is comparing chicken to goose eggs anything like comparing apples to oranges?)
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ReplyDeleteHave you considered collecting a clutch of her eggs and letting her hatch them out? She wants to be Mother Goose.
ReplyDeleteDuh. Oh, wait. Double dumb duh. You don't have a gander. Scratch that idea.
All right, fess up: who made a comment and then deleted it? Inquiring minds want to know!
ReplyDeleteYeah, Mama, Tallulah would be waiting a l-o-n-g time . . . and we'd end up with useless, stinky eggs!
I'm responsible for the deletion. Your "comment" section was doing way wonky things this morning. Wouldn't give me a "word verification" to enter, but wouldn't publish me without it, then wouldn't accept my password, then when I finally did get it posted, it had extra letters added here and there in my comment!
ReplyDeleteFigure that one out.
More to eat I bet !!!
ReplyDeleteI'm curious....do the goose eggs taste the same as chicken eggs?
ReplyDeleteword verification: latte
(now I'm craving one!)
So, I hard-boiled 4 of the goose eggs the other afternoon. I was worried that they'd require a different "timing" for the hard-boiling given their size & the absolute THICKNESS of the shells, but I went with the standard "bring to a boil and then simmer for 15 minutes before plunging into ice-cold water".
ReplyDeleteWorked like a charm!
So, we both tasted them plain (before I made egg salad out of them), and neither of us could taste ANY difference.
The only thing we noticed is that the whites cook up . . . lighter-colored. Like, they're more transparent. You know how chicken egg whites go SOLID white when they're hard-boiled? These were definitely more, yeah, transparent.
I'll post some pics that I took later.