One of our mature geese started laying eggs this year. We have two mature ganders and two geese that will be three years old this year. The rest of the geese will be a year old in summer, so we're unlikely to see eggs from them before 2023 at the soonest. Geese are seasonal layers that usually start laying in March and stop laying in early June. We found three eggs in the past week in the goose pen. The first two goose eggs went to the dogs, as we really just had no clue what to do with them. The dogs absolutely loved the goose eggs. I mixed the eggs in raw (no shells) with their soaked kibble a few days ago, then distributed their normal rations. All six dogs licked their bowls to sparkling clean.
This morning, I opened the goose pen and there was another egg. I had a bag of ripe organic pears from Trader Joes, and just typed in "pear" to my NYT Cooking app. Yes, it's a paid subscription and no I won't screenshot the recipe. "Pear Clafoutis" was one of the top recipe results. With a tiny bit of tweaking I made enough batter for two pie dishes. The first picture shows the goose egg with the average sized pears and a peeler for scale. When cracked, each goose egg is the equivalent of 4-5 chicken eggs! I added two chicken eggs to the recipe to ensure the clafoutis was sufficiently custardy. I also added a bit more honey and sugar than the recipe called for, as I like this dish more on the sweet side. If we had vanilla ice cream in our freezer, I would have left the original proportions alone. It will be cooled enough to try in a few minutes!
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