I used my goose egg in an omelet. I sauteed chopped onion and courgette in a little oil in a pan with the lid on. I hand-whisked the goose egg and poured it into a very hot pan with just a dab of butter. In traditional style I used a wooden spoon to move the cooked egg from the edge and let more liquid egg replace it until I had a nice fluffy but still not quite cooked omelet. In went onions and courgette, salt and pepper. It was much more substantial than my normal omelet made with two large hen’s eggs. And it tasted more gamey.