50 Recipes, #14: Deviled goose eggs

[nonelvis]

Normally, I wouldn't consider deviled eggs to be a new recipe, but this is the first time I've made them out of goose eggs, so I'm going to count it. Goose eggs are large – easily twice the size of a large chicken egg, represented here by Pichu, since I'm out of chicken eggs – so my first task was figuring out how long they'd need to cook. I ended up boiling them for 15 minutes and probably could have gotten away with somewhere around 12.



Peeling them was also a surprise, since I discovered that they have much harder shells than chicken eggs, and really had to bang them against the counter to crack them. And then I got yet another surprise, because two of the eggs had double yolks. OH WELL.

The recipe: chopped chives and thyme from the garden; smoked and hot paprika; garlic powder; chopped capers and a tablespoonful of caper juice; a touch of dried dill; salt and pepper; Dijon mustard; a dash of Worcestershire sauce; mayonnaise; and the secret ingredient, half a tablespoon of softened butter. I really probably shouldn't have added the butter, because goose egg yolks are very rich, but they needed that extra boost of fat to give the filling the right mouthfeel. And besides, what with being out of chicken eggs, if I'd wanted to make my own mayo for this I'd have needed to make it with a duck egg, and that really seemed like crossing a line.

I plead the Fifth as to whether we consumed all of these for dinner.

Comments

[kalleah.livejournal.com]

You can't get ostrich eggs locally?

[nonelvis]

I've never seen them anywhere, but then again, I haven't really been looking.