Still Life With Eggs

As these eggs were essentially white, I thought I would go that extra distance and present them in black and white. The two large eggs are goose eggs, which I have never attempted to cook before, and they are augmented by half a dozen duck's eggs. Any ideas if they are better poached, scrambled, fried, made into a blipolette or cooked in any other particular way?

The lady at the farmer's market did not know from which type of goose or duck the eggs came, but they were local and fresh that morning.

The bowl was made by my grandfather, Herbert Elliott.