[I posted this in Comments, but I know not everyone reads those. So, if you're wondering . . . .]
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".
Worked 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.