Goose Egg

Very large egg from the domestic goose (*Anser anser domesticus*, *Anser cygnoides*) — roughly twice the size of a chicken egg and with an even higher yolk ratio than duck eggs. Extremely rich, almost meaty flavor; whites are firmer and more gelatinous when cooked. Available only seasonally (spring to early summer) because geese lay fewer eggs than chickens or ducks. Traditional in Eastern European and North African cooking; a prize for artisan pasta-makers and pastry chefs.