Goose eggs have arrived at Stansted Farm Shop, marking one of spring’s rarest and richest seasonal treats. Each goose egg is about three times the size of a hen’s egg and packed with deep golden yolks — ideal for indulgent breakfasts, spring baking, or a standout supper.
These eggs come from Chidham, dropped to our door direct from free-range geese, raised outdoors with space to roam — resulting in unbeatable flavour and freshness. Each goose lays an egg every day for a few weeks each spring, so grab one while you can.
5 Delicious Recipes to Try
- Wild Garlic & Mushroom Scramble – Gently cook sliced mushrooms and wilted wild garlic in butter before stirring in a whisked goose egg with a dash of cream. Soft, rich, and fragrant — perfect on sourdough toast.
- Baked Goose Eggs with Asparagus & Parmesan – Layer steamed asparagus tips in a ramekin, pour a little cream, crack in the egg, top with Parmesan, and bake at 180°C until just set.
- Golden Sponge Cake – Swap two or three hen’s eggs for one goose egg in your favourite Victoria sponge recipe. The result is a beautifully golden, extra‑moist cake.
- Fresh Tagliatelle – The deep orange yolks give homemade pasta a luxurious colour and texture. Keep it simple with butter, sage, and Parmesan.
- Custard Tart with Rhubarb – Combine golden goose-egg yolks with cream and sugar for the smoothest custard filling — a perfect spring dessert with tangy rhubarb.
Goose eggs are only available for a short season, so pop by soon and pick up a box while stocks last. Pair them with other spring favourites — wild garlic, rhubarb, and new-season asparagus — for the complete taste of early spring. Of course, we also have duck eggs, hen’s eggs, quail eggs and a superb range of Montezuma’s Easter Eggs!