Goose egg is a rare and precious product, with a delicate taste and an amazing texture.
It's a seasonal product: geese lay eggs from February to the beginning of May and from the end of October to December.
Compared to a chicken egg the yolk is more voluminous (about 3 times larger) and has a denser
consistency. For this reason, goose eggs are particularly suitable for recipes in which the yolk is
mainly used, such as fresh pasta and various sweet preparations such as creme brûlé,
pudding, baked cakes and custard.
From a nutritional point of view, this kind of eggs have a good amount of nutrients and calories (185 per 100 g of product) and are rich in Omega 3 fatty acids.
The protein content is also quite relevant with around 14g of protein per 100g of product.
Furthermore, the proteins they contain have a high biological value, that is a good quantity of
essential amino acids.
The amount of carbohydrates on the other hand is very low with 1 g per 100 g of product.
In goose egg there are also vitamins and minerals, such as folic acid, vitamin B12, vitamin A, as
well as selenium and iron (2.6 g per 100 g of product), phosphorus (200 g each 100 g of product)
and calcium (52 g per 100 g of food) in a fair amount.