Poultry

Guinea Fowl

B tier

Guinea fowl eggs are smaller than chicken eggs, thick-shelled, and richly flavoured with a high yolk proportion that tastes slightly more gamey and intense. They excel hard-boiled for salads and as a concentrated baking egg when recipes are adjusted by weight. Shells are tough to crack neatly—tap firmly. Seasonal layers mean less steady supply than hybrid hens. A farmhouse specialty egg with character.

Also known as: Oeuf de pintade, Guinea fowl egg