cooking with goose eggs

Goose eggs are a seasonal treat found only in the spring when geese start breeding. These jumbo eggs make a chicken, and even duck, egg look tiny. You can definitely eat the eggs as long as you have a big appetite, but they’re even better when shared. Learn how to substitute them in for baking recipes and try out our simple pound cake recipe at the bottom of this post.

Goose Eggs – Production and Size

Geese are not the most productive birds as far as eggs go. Depending on the breed, geese will on average lay 20-40 eggs per year. Some breeds like the White Chinese are heavier producers and can lay closer to 60 eggs per year, although I know of one who produced a whopping 119 eggs in one year. Geese make up for their small quantity of eggs by laying BIG eggs and eating very little purchased food.

Non-substitution cooking

Goose eggs are particularly good fried or as omelets. You’ll need 2 goose eggs to make a 6-egg omelet. You’ll find that these eggs are rich with a strong “egg” flavor.


At an average of 144 grams with yolks about the size of a chicken egg, these are some BIG eggs.  A rough guide for substitution is 1 goose egg for every 3 chicken eggs. However, for a more accurate substitution you should weigh out your eggs.

Start by placing a measuring cup on a kitchen scale and then hitting tare to zero the weight. Crack your goose egg into it and note the weight in grams. Most recipes are written with a large chicken egg, which weighs 50 grams, in mind. So, divide the weight of your egg by 50. Round up or down to the nearest whole number and that’s how many chicken eggs it can replace.

almond poppy seed pound cake

Almond Poppy Seed Pound Cake Recipe


  • 1 goose egg, approximately 144 grams, room temperature
  • 3 tbs milk, room temperature
  • 3 tbs corn starch*
  • 1 1/2 cups AP flour, 3 tbs removed*
  • 1 tsp baking powder
  • 13 tbs butter, room temperature
  • 3/4 cup sugar
  • 1tbs poppy seeds
  • Pinch of salt
  • Vanilla extract
  • Almond extract


  1. Preheat oven to 350F. Grease loaf pan and line bottom with parchment paper.
  2. In the bowl of a stand mixed, combine flour, sugar, salt, and baking powder.
  3. In a separate bowl, whisk together egg, milk, vanilla, and almond extract.
  4. Add butter and half of egg mixture to dry ingredients. Stir thoroughly to combine. Scrape down the bowl.
  5. With mixer on low speed, slowly pour in remaining egg mixture. Turn mixer up to medium speed and mix for 1 minute.
  6. Add poppy seeds and mix together on low speed until combined.
  7. Pour batter into pan and smooth the top. Bake for 55-65 minutes, covering with foil if is starts to brown excessively.

*Or use 1 1/2 cups cake flour. I don't buy cake flour since it's easy to make.

Adapted from Joy of Baking.

A Guide to Cooking and Baking with Goose Eggs by Make It. Grow It.


Have you ever cooked with goose eggs?