Agriculture Reference
In-Depth Information
Goose Eggs
Goose eggs are perfectly edible and tasty when cooked. They tend to have a paler yellow
yolk and are volume-equivalent to about three chicken eggs. The taste is somewhat
stronger in most cases than a chicken egg, but if scrambled (not fried), you'll probably
have trouble telling the difference.
Geese are not usually raised for egg-laying abilities, but the Chinese geese lay a good
number of eggs. If you have too many goose eggs, they can easily be used as a replace-
ment for chicken eggs in any recipe.
Turkey and Guinea Eggs
Turkey eggs also make a fine substitute for chicken eggs. It is very difficult to taste a
difference. The turkey's diet is fairly similar to the chicken's diet, resulting in similar
flavors, and their eggs are of a similar composition and texture as well. But most people
don't raise turkeys for eggs. If you find you have a rare surplus of turkey eggs, use them
just as you would chicken eggs. They are about 1½ to 2 times bigger than a standard
large chicken egg.
Guinea eggs also make a desirable substitute for chicken eggs. The only problem
with guinea eggs is that they have a very hard shell, making them difficult to crack. If
you're not careful, you end up with more shell in your mixing bowl than you'd like.
EGG MARKETING CATEGORIES
ORGANIC
Federally regulated raisers who sell organic eggs must be feeding their layers certi-
fied organic feed and have their records inspected once a year.
CAGE FREE
Layers must not be confined to cages. This does not mean they are free to roam all
over the farm, however, but instead are typically confined to a barn or large building.
FREE RANGE
Eggs must have some pasture component in their production. Ideally this means lay-
ers are running on a grassy area to enhance the flavor and color of the yolks. Cur-
rently guidelines are being established regarding what can be called free range. Best
is to be up-front with your customers and tell them your policies so they understand
what you are doing.
