Caponata with goose eggs
Recipe from Ross Burden, Good Food Bites 

Servings: 4
Level of difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 25 minutes

1 large onion, finely chopped
3 garlic clove, finely chopped
80ml extra virgin olive oil
2 eggplants, cut into 2cm dice
3 red bell peppers, cut into 2cm dice
400g canned plum tomatoes
200ml white wine
1 red chile, seeded and chopped
2 tbsp toasted pine nuts
1 tbsp small capers
2 tbsp raisins, soaked in hot water for 5 minutes
a pinch pinch of cinnamon
15g fresh oregano or wild thyme leaves
2 goose eggs
3 tbsp truffle oil
focaccia, to serve

Heat half of the olive oil in a large frying pan over a moderate heat and add the onion. Cook until golden. Add the garlic and cook until softened. Push the mixture to the side of the pan, add a little more oil and cook the aubergine chunks until golden.

Push the aubergine chunks to the side of the pan, add the remaining oil and the peppers and fry until softened. Season with lots of black pepper.

Add the tomatoes and wine and stir to combine. Cook for ten minutes, and then add the chilli, pine nuts, capers and raisins.

Sprinkle with the cinnamon and oregano and simmer for another 10 minutes. If the mixture looks a little dry, simply add a little water and stir.

Make a well in the centre of the mixture and break in the goose eggs. Bubble the mixture for about 5 minutes, until the eggs are softly cooked.  Drizzle with the truffle oil and serve immediately with warm focaccia.

Papa's Stovetop Soufflé 
Recipe from: The Book of Geese by Dave Holderread.

1 cup milk
1/2 cup cheese, grated
1-1/3 cup goose eggs (approximately 3 eggs)
2 tablespoons flour
Salt and pepper to taste

Heat milk in saucepan over medium heat. Add cheese to heated milk and melt in, stirring constantly. Remove from heat and allow to cool to room temperature.

Beat eggs thoroughly then add flour and mix together well. SLOWLY add egg mixture to milk, stirring constantly to avoid cooking the eggs. Mix well. Return mixture to heat and cook over low heat for 20-25 minutes until thickened. Serve immediately. 

Deviled Goose Eggs
Recipe from: The Book of Geese by Dave Holderread.

4 goose eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 teaspoons prepared mustard
4-5 tablespoons mayonnaise
4 teaspoons vinegar
Parsley and/or Paprika (optional)

Put eggs in saucepan, cover with water and cover. Bring to a boil then cook for 10 minutes. Turn off heat, leaving pan on burner, covered, for 10-15 minutes.

Remove eggs and cool them and shell them under cold water. Cut eggs in half lengthwise with sharp knife. Remove yolks and mash them with the salt, pepper, mustard, mayonnaise, and vinegar. Fill the whites with the mixture. Top with parsley and/or paprika if desired.