Hi. I used to keep guineas, usually around a dozen adults, and their eggs were my absolute favourite to fry up over easy or pan scramble for breakfast. I only ever used them fresh and remember the whites being quite thick and uniform...they didn't seem to have the two layers of white, the inner thick one and the outer thinner, 'runnier' one, that a chicken egg does. Maybe that's why they seem a little jelly-like to you...? BIG yolks, proportionately larger for the size of the egg than the yolks in chicken eggs, and I always thought they were the best-tasting eggs out of all the ones I had available to me, more delicious than any chicken, duck, goose or turkey egg. Not a very good choice as hard-boiled eggs, however. The VERY hard shells were always a pain to get off, I found, no matter how long I aged them.
Oh, and even though guinea meat tastes a lot like ring-necked pheasant meat, to the point where some unscrupulous restaurants will serve you up a 'pintelle' (guinea) in place of a genuine pheasant and you'll likely never be the wiser, their respective eggs are NOT interchangeable at all. In fact, I find pheasant eggs inedible because the whites in them ARE jelly-like and never seem to cook through or set, no matter what method I tried. Really unpleasant texture in the mouth and didn't look too appetizing either, and always remained semi-translucent and sort of greyish instead of turning actual white. The yolks were okay, though...
Anyway, hope that helped!
