> On 2 Mar 2014, at 11:03 am, Tina Manley <images@xxxxxxxxxxxxx> wrote:
>
> PESO:
>
> My geese are laying eggs:
>
> http://www.pbase.com/image/154663512
>
> We had Goose Eggs Benedict this morning for breakfast.
I've heard that duck eggs are good for pavlova purportedly because of their
higher fat content - makes for a richer flavour and thicker, gooier inner
texture. I wonder how goose eggs would go?
Cheers,
Marc "Aussier than pav'" Lawrence
Snowy Mts, Oz
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