To Dress the Eggs of the Guinea Fowl and Bantam
Ingredients
Directions
Cook guinea fowl eggs in the shell for 8 to 9 minutes for soft eggs or 10 minutes for hard eggs.
Boil bantam eggs hard for 5 to 6 minutes or poach for 2 to 3 minutes.
To poach bantam eggs, gently break them and place in water at boiling point, then remove from heat and let sit until yolks are just set.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The step that matters
Poaching bantam eggs. Once the eggs are in water at boiling point, removing the pan from heat lets the whites set gently while the yolks cook more slowly. Keeping the heat off prevents the whites from turning rubbery and the yolks from overcooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.