Do you guys eat your guineas' eggs? We are crazy about them! Our chickens don't free range (unless they are supervised) so their eggs aren't very rich tasting. The guineas, however, do free range, so their eggs are ahhhhmazing!
The eggs are so rich and buttery that we've been eating them up like crazy. Here's my favorite way to eat them -
Guinea Toast
Serves 1
Butter for cooking eggs
Couple splashes of water or milk
3 guinea eggs
1 piece of bread, toasted
Cream cheese or goat cheese
1 scallion chopped (chives would work really well too)
Heat a non-stick skillet over medium low heat. While the skillet is heating up, break the eggs into a small bowl. Add milk, lots of salt & pepper, then scramble the eggs with a fork until the yolks are completely broken up. Put butter in the skillet (about 1T) and wait til it melts and starts to bubble up, but don't let it get brown. Pour in the eggs and don't mess with them! (I have found that instead of traditionally scrambling the eggs into small bits, it works best if I keep it in one big circle then cut to fit my bread. It's a lot easier to eat and looks better on the plate.) Let the eggs cook about 2-3 minutes until they are set. Then using a spatula, flip over on the other side for just 30 seconds or so to finish cooking completely. Fold or cut the eggs to fit your toast. Spread cream cheese on the toast, then add the eggs and scallions.
I wrote a blog post about guinea toast if you want to check it out:
http://baranifarm.blogspot.com/2012/05/guinea-toast.html
I also love to bake with my guinea eggs. Brownies turn out great because the eggs are mostly yolk. I just use 2 guinea eggs per 1 chicken egg called for in the recipe.
What are your favorite ways to eat guinea eggs?
The eggs are so rich and buttery that we've been eating them up like crazy. Here's my favorite way to eat them -
Guinea Toast
Serves 1
Butter for cooking eggs
Couple splashes of water or milk
3 guinea eggs
1 piece of bread, toasted
Cream cheese or goat cheese
1 scallion chopped (chives would work really well too)
Heat a non-stick skillet over medium low heat. While the skillet is heating up, break the eggs into a small bowl. Add milk, lots of salt & pepper, then scramble the eggs with a fork until the yolks are completely broken up. Put butter in the skillet (about 1T) and wait til it melts and starts to bubble up, but don't let it get brown. Pour in the eggs and don't mess with them! (I have found that instead of traditionally scrambling the eggs into small bits, it works best if I keep it in one big circle then cut to fit my bread. It's a lot easier to eat and looks better on the plate.) Let the eggs cook about 2-3 minutes until they are set. Then using a spatula, flip over on the other side for just 30 seconds or so to finish cooking completely. Fold or cut the eggs to fit your toast. Spread cream cheese on the toast, then add the eggs and scallions.
I wrote a blog post about guinea toast if you want to check it out:
http://baranifarm.blogspot.com/2012/05/guinea-toast.html
I also love to bake with my guinea eggs. Brownies turn out great because the eggs are mostly yolk. I just use 2 guinea eggs per 1 chicken egg called for in the recipe.
What are your favorite ways to eat guinea eggs?
