1. Boiled Goose Egg. 1 goose egg, half a pot of water, ½ teaspoon salt. Add salt to water and bring to a boil. Once boiling, gently lower the egg into the water with a spoon. If the shell cracks, add a splash of vinegar to help the egg white coagulate and prevent leakage. Immediately transfer to ice water after cooking for easier peeling.
2. Boiled Lotus Leaf-Wrapped Goose Egg.1 goose egg, 2 liters water, 1 tbsp salt, ½ cup vinegar. Bring salted water to a boil, add vinegar. Crack egg into a bowl, gently pour into simmering water. Once the egg naturally forms, remove and place in ice water. Trim the edges neatly, then return to water for 3 minutes before removing.4 long beans, 2 goose eggs, minced garlic. Wash beans and dice finely. Beat eggs in a bowl. Heat wok with half a bowl of oil. Add beans and garlic over medium heat, stir-fry for 30 seconds. Add eggs and fry until golden on both sides. Drizzle with soy sauce, toss, then remove from wok.
4. Minced Pork and Goose Egg Omelette. 100g minced pork, 2 goose eggs, 1 spring onion (diced). Season minced pork with pepper and soy sauce, mixing well. Beat goose eggs in a bowl with diced spring onion until frothy. Heat wok,Heat half a bowl of oil until slightly hot, add minced meat and stir-fry until half-cooked. Slowly pour in the beaten goose eggs, then fry over low heat until golden brown on both sides.
5. Shrimp and Egg Omelette. Finely chop 100g shrimp, beat 2 goose eggs, and finely chop 1 green onion.Heat the wok, add half a bowl of oil until hot, stir-fry the shrimp until cooked. Add the beaten goose eggs and chopped scallions, pan-fry until golden brown on both sides. Remove and drizzle with soy sauce.1 spring onion, finely chopped, 50g shrimp. Combine goose eggs, scallion strips, chili strips, spring onion, and fried rice in a bowl. Add a pinch of salt and beat vigorously. Heat wok with half a bowl of oil. Stir-fry shrimp until cooked. Add shrimp mixture to egg batter and pan-fry until golden brown on both sides.