Goose egg, Calories, benefits and harms, Useful properties

general description

Goose eggs have appeared in the human diet since the days of domestication.
geese. This refers to the Neolithic era – about 10 thousand years BC.
Goose eggs are a dietary food, nutritional value
which is several times higher than chicken
eggs. The egg is quite large, weighing about 200 g with a white shell.

Goose eggs have a fairly dense shell, so for cooking
hard-boiled eggs must be boiled for 15 minutes in salted
water, covered over medium heat. Also goose eggs are enough
are dirty and should be washed under running water before use.
In terms of fat content, eggs are significantly inferior to duck
eggs. Depending on the food of the bird, the taste of the eggs also changes. Than
the more fresh herbs in their diet, the softer their taste.

How to store and where to find

It is necessary to store goose eggs at a temperature of 2-12 ° C and humidity
85-90%. This temperature regime is observed in the refrigerator in the department
for eggs. For eggs to stay fresh longer, they need to be carefully
wash away dirt. First of all, you need to use
eggs with damaged shells. Otherwise, they can get inside
pathogenic bacteria.

There are no goose eggs in retail, so purchase
they can only be found on the breeder’s farm.

Calorie content of goose eggs

Goose eggs are very nutritious, as they have a high
protein and fat content. 100 g of raw eggs have 185 kcal. Use
such eggs should be eaten in moderation.

Nutritional value per 100 grams:

Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Caloric value, kcal 13,9 13,3 1,4 1,1 70,4 185

Useful properties of goose eggs

Composition and presence of nutrients

Goose eggs are very nutritious and contain a large number of beneficial
substances. They contain vitamins (K,
D, E,
A and a group
B), micro- and macroelements (calcium,
potassium,
copper,
phosphorus,
iron,
sera i
others). Eating goose eggs has a beneficial effect on the brain
activity and work of the genitourinary system. Specific substances
contained in eggs, contribute to the elimination of toxins, reduce
fatty plaques on the walls of blood vessels, improving memory and acuity
vision. During pregnancy, the introduction of goose eggs into the diet contributes to
normal development of the child’s brain and nervous system.

The yolk of a goose egg contains a rather rare substance – lute.
It acts as the strongest antioxidant allowing human cells
rejuvenate and slow down the aging process.

Use in cosmetology

Goose eggs are used in cosmetology for the preparation of various
face masks. So for dry skin, you can use a moisturizer
mask based on the yolk of a goose egg and fresh tomato.
Grate the tomato and mix thoroughly with the yolk. Formed
the mass should be applied to the face for 15 minutes. Then wash it all off warm
water.

In cooking

Goose eggs are used in cooking to prepare a variety of
dishes, in particular, baked goods, mayonnaise, desserts, casseroles, salads
and snacks. The most popular are baked goose eggs.
To prepare them, raw goose eggs are carefully pierced with a knitting needle
and drain all the contents. The shell should be preserved as much as possible
whole for its further use as a form. Further in
eggs should be added onion chopped in a blender,
tomato, croutons, salt, pepper and nutmeg. The whole mass is needed
mix until smooth and pass through a sieve. With a syringe
pour the mass back into the shell. The resulting blanks should be placed
in the oven at 170 ° C for 25 minutes. Ready meals served
with sour cream and herbs.

Dangerous properties of goose eggs

Geese are waterfowl, whose eggs are largely
are less susceptible to infection with salmonellosis and other bacteria, therefore
eating their eggs raw is not recommended.

Goose eggs have a pleasant aroma when cooked. The presence of a sharp
odor indicates stale eggs. The use of such a product
can lead to food poisoning.

Video

How to make an original goose egg omelette “farm-style”
tells and shows the chef from Yekaterinburg.

See also the properties of other eggs:

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Anna Evans

Author âś“ Farmer

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