Golden Goose Egg Omelet

Golden Goose Egg Omelet

I’m a little obsessed with eggs this year – if you haven’t noticed. First I blew 100 quail eggs for Easter, then I’ve been debating getting chickens at the new house for fresh boiled eggs with soldiers, and on Sunday I almost visited an Ostrich farm (we found out at 4.45pm it closed at 5pm, another time maybe). So when Lucy Dahl gave me the gift of a farmers’ market goose egg it was as if she’d given me a Fabergé egg – what to do with said precious egg?

A goose egg is about 3 times bigger, and the ratio of yolk to white is more, than a hen egg  – making it perfect for baking. People who know about these things swear cakes taste better when you use goose eggs in the batter. As good as cake sounded I wanted something where the egg is the thing.  I would use my goose egg with its golden yolk to make of a special supper for two. I would make an omelet.

When Robespierre said “On ne saurait faire une omelette sans casser des oeufs.” translation “One can’t make an omelet without breaking eggs” just what exactly was he referring to in the French Revolution? The Reign of Terror? The fact that Louis XVI and Marie Antoinette must die so the country may live, they would both have to be guillotined, along with thousands of aristocrats?  Given this, my guess is the Queen would have chosen les gateaux over la omelette. Let them eat cake has some credence in this context, mais non?

Enough of the French histoire and on with my omelet – time to casser des oeufs. I broke the goose egg and then immediately regretted not blowing it and saving the shell for some worthy crafting project – there really was no time and I was a little blown out post quail egg challenge.

What you’ll need:


  • 1 Goose egg
  • corn oil
  • 1 tablespoon butter and more for bread
  • 1/2 an onion
  • finely sliced musrooms
  • 2 cups of wild arugula
  • 2 oz Fontina cheese
  • Salt and pepper
  • Fresh country bread
Read the whole recipe on Ladles and Jellyspoons