Alex and I found a vendor at our local farmers market selling goose eggs! I’ve had chicken eggs, quail eggs and duck eggs…but never goose eggs (still want to find ostrich eggs someday!) I had these two babies sitting in the refrigerator for a few days before I decided I wanted to poach them. I love eggs with a runny yolk, just as long as the white is perfectly cooked. Poaching an egg can seem a little overwhelming when you’ve never done it before, but it’s very easy with a few easy tips.
Poaching an egg…
Get yourself a large pot and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt and a tablespoon of white vinegar (these 2 will help your eggs not fall apart-and don’t worry, your eggs won’t taste like vinegar).
Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (for the goose eggs it took me about 6 minutes for a soft poach). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
When they’re ready, remove them to some kitchen paper to dry off and a sprinkle of sea salt and freshly ground black pepper.
Bacon Balsamic Vinaigrette
5 slices bacon, chopped
1 shallot, finely chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon Swerve Sweetener
Kosher salt and freshly ground black pepper
- Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
- Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sweetener and season with salt and pepper, to taste.
To assemble salad…
Servings: 2
Ingredients
- 2-3 handfuls of organic mixed greens
- 8 oz. package of fresh goat cheese
- handful of my favorite blistered tomatoes
- 2 poached goose eggs (or 4 chicken eggs)
- 1 recipe of Bacon Balsamic Vinaigrette from above
- Place a nice handful of mixed greens on each plate.
- Sprinkle cooked bacon, tomatoes and goat cheese on top.
- Drizzle dressing on salad.
- Top with poached eggs.
- Enjoy!
The Primitive Palate 
That looks absolutely delicious! Well done!
The goose eggs were great! The yolk is about 3 times the size of a chicken yolk.
I’ve had one before! I found it really rich! We fried them! So delicious!
Yum. Where did you find this chevre cheese? I will totally make this salad, along with the jalapeño bacon recipe…All of a sudden my diet doesn’t seem that bad lol.. missing your cupcakes terribly though….
I usually get my goat cheese from Globus or Aldi. They are about 2-3 euro a package depending on the size. They have different flavors, too. I usually go for the ones with chopped herbs in them 🙂
Your salad looks delicious! I love eggs with a runny yolk, but typically only eat hard-boiled eggs with my salad. Will have to try out this recipe soon–thanks for sharing!
It’s nice because you can use the yolks as a dressing 🙂
Very nicely done. I came into posession of some goose eggs by chance. I will try poaching them in a salad. Love your pictures!