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Discussion in 'Guinea Fowl' started by Ellen Neudecker, Apr 2, 2011.
I have never tried eating Guinea hen eggs. Do they taste like chicken eggs? Do they cook the same?
They're tasty. Richer seeming. They're also the perfect size for appetizers.
They're hard to crack without getting pieces of the shell in the egg.
They are better than chicken eggs
I have collected at least a thousand eggs from my flock, but I've only ever eaten 1... hard boiled, diced up and added to home made potato salad along with a bunch of store bought eggs... not the best scenario for a taste test, I did not notice any difference. I've been told that they are richer and tastier, very close to farm fresh chicken eggs. Egg white to yolk ratio is less than in a store bought chicken egg, (less egg white) which is probably a contributing factor for their richness. I've read that for baking, it takes 2 Guinea eggs to equal a large chicken egg.
I incubate a lot, and always scramble up the eggs that candle clear for my dogs. When raw, the yolks are almost orange, scrambled in a pan the eggs are a super bright yellow, almost the color of Marigolds. They smell really good when I'm cooking them, a little stronger than store bought eggs. It's very tempting to try them, but I just can't bring myself to do it. One of these days I'll get brave and make an omelet... I'm just squeamish about eating any eggs from my Hens that could be an adorable little keet
OK, no omelet as of yet... but today I got brave (or adventurous) and made a huge bowl of potato salad and used 15 boiled Guinea eggs in it, GO ME!!! (Sorry baby keets!). It turned out really creamy and rich, YUM! It will go great with the salmon I'm BBQ'n tomorrow night It will probably be the last potato salad I use Guinea eggs in tho, those puppies are a pain in the REAR to peel, and I tried every trick in the book!
Mmmmm....potato salad sounds great! I will have to try them. I don't think my Guinea has started laying again yet. It is still kind of cold here. Come on Spring!
Guinea fowl eggs are my favorites. They are rich, pretty and delicious. They ratio of white to yolk is more yolky than chicken eggs. I love them poached and over easy the best. Cook them on the lowest possible heat and the are a delicacy.
We always mix them with the chicken eggs. Never tried them by themselves.
I have "evolved" since my last post about eating Guinea eggs back in the Spring of 2011...lol. 8-9 months out of the year my family and I eat tons of Guinea eggs now, every which way... hard boiled, scrambled, deviled, in potato salads, in Guinea egg/Guinea salad sandwiches, in all my baking etc etc. Richer and creamier. When the Guineas aren't laying I'll use a bunch of my Quail eggs or occasionally some extra eggs from my Silkie and Showgirl Hens... but nothing beats a free range Guinea egg (or 2) IMO. I have not eaten a store bought egg since 2011. Never going back, lol. Finally figured out the secret to getting the thick Guinea egg shells to peel off easily too