Here's the goose egg, and a chicken egg I used for comparison.
I scrambled the eggs in seperate bowls, and then coated a teflon pan with a little bit of butter. On medium heat I cooked the eggs seperately until they were just a little raw, and then onto a plate. My experience is that you take the egg out of the pan before it looks "done" and it finishes cooking on your plate.
The shell on a goose egg is quite a bit thicker and stronger than a chicken egg. I'm a little surprised i could break it by accident. The yolk of a goose egg was very firm, almost custard-like. When raw, the yolk had a similar texture to crisco shortening. Much firmer than the chicken yolk.
The lighting really doesn't show the color very well. The chicken egg was a sunny yellow color, the goose egg paler. One goose egg is about 4 chicken eggs by weight.
The goose egg scrambled had a firmer texture, definitely firmer than the chicken egg. The taste was eggy, mild, and a little "dryer" than the chicken egg. It was yummy. If I had an equal supply, I'd probably switch to goose eggs for scrambling. Chicken eggs are so available and the difference wasn't that great, so I probably won't eat the goose eggs in the future, preferring to have more geese.