I had some of my goose eggs this year and they were very good but because they are so big, if you don't get the timing right, they get a little tough. I understand it is better to use them for cakes etc., as they lend a wonderful texture and flavour to the finished product.
I would love to get hold of a couple of peafowl, even with the noise.
By the way, we are practicaly neighbours, as I live in France.