Here is my favourite GEO recipe. As goose eggs are large, compared to chickens, this will feed a family.
Table of Contents
🍛 Indian-Inspired Ingredients (Serves 2):
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2 goose eggs
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1 tbsp heavy cream (or malai)
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1 tbsp ghee
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2 tsp finely chopped shallots (or red onion)
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1 small green chilli, finely sliced (adjust to heat tolerance)
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¼ tsp turmeric powder
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Pinch of Kashmiri chilli powder (optional, for color)
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4–5 curry leaves
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2 tbsp grated paneer
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1 tbsp chopped coriander leaves
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Pinch of saffron threads, soaked in 1 tsp warm milk
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Salt, to taste
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Optional: a few toasted mustard seeds or crushed cashew nuts for garnish
🧑🍳 Method:
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Prep the eggs:
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Crack the two goose eggs into a large bowl. Beat gently with cream, saffron milk, turmeric, and salt until golden and smooth.
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Infuse the ghee:
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Heat the ghee in a nonstick pan over medium heat.
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Add curry leaves, shallots, and green chilli. Sauté until the shallots are translucent and fragrant, about 2 minutes.
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Optional: Add a pinch of chilli powder or mustard seeds at this stage for added complexity.
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Pour and cook:
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Reduce heat to low. Pour in the egg mixture, swirling gently to coat the pan.
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As it sets, gently stir with a spatula to keep the texture soft but layered.
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When the surface is still just slightly runny, sprinkle in the grated paneer and half the coriander leaves.
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Fold and finish:
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Fold the omelet in half, cook for another 30 seconds to set the inside.
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Slide onto a plate and top with remaining coriander and optional toasted cashews or mustard seeds.
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🍽️ Serving Ideas:
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Accompaniments:
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Mint-coriander chutney or a light coconut chutney
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A slice of saffron paratha, sourdough naan, or toast with ghee
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Drink pairing: Spiced chai, or a saffron lassi with a pinch of cardamom
