Today’s inspiration comes from, I’ve forgotten who, a blog (give me a shout out) that had pictures of big eggs, duck or goose, I can’t remember. It was Marcus. Anyway, they were big and I wanted one. Before today, I had never eaten duck or goose eggs.
Yesterday I didn’t go to coffee but instead cleaned the house. Boy, do I hate that! But it had to be done and I always feel better afterwards. Still, it wasn’t an uplifting day :(
Today I went to coffee, talked to people, went to the fishmonger and the farmers’ market where I saw some goose eggs at the cheese stand. The lady at the counter, underestimating American common sense, told me that they had to be cooked longer than regular eggs. “Really”, I said, all big eyed. “Thank you!” And then amused myself by calling her unattractive names in English as I walked away :D Determined to stay out of the house, I had a dangerous third coffee, went to the pharmacy for unneeded vitamin C and then visited M. Parret for the latest zin. Zin is Haitian Creole for gossip. I’m not sure of the spelling.
I was very nervous about cooking my goose egg. Normally, if I boil a large hen’s egg, I put it in cold water over the flame and when the water boils, if I boil it for 8 minutes, this gives me a soft, non-runny yolk. Well, I looked on the internet and times varied. I wanted a thick, runny yolk. Exasperated with my timidity, I decided to boil the egg for 9 minutes, “Come Hell or high water”, as my grandmother used to say :)
I found some very pretty spinach at the market today. I usually go for the baby spinach but this spinach looked so good! Shiny dark green leaves and juicy looking stems; adolescent spinach maybe :) Wilted spinach with lardons and shallot topped with a perfectly boiled goose egg. Living the life!
Goose Egg with Spinach
1/4 cup lardons or diced bacon
1 tsp butter
1 shallot, chopped
1 big handful of adolescent spinach, stems removed and leaves torn
1 goose egg
Brown the lardons in a saute pan, then remove and set aside. Add the butter to the pan and melt. Add the shallot and saute until soft. Add the spinach and wilt. Put the lardons back in the pan, sprinkle with the pepper and remove from flame.
Put the goose egg in water over a flame. When the water comes to a boil, simmer it for 9 minutes. Remove the hot water and run cold water over the egg. Peel, cut in half and serve with the spinach.