To Dress the Eggs of the Guinea Fowl and Bantam
Ingredients
Directions
Place guinea fowl eggs in boiling water for 8 to 9 minutes for soft eggs or 10 minutes for hard eggs.
Boil bantam eggs for 5 to 6 minutes for hard eggs or 2 to 3 minutes for soft eggs.
Gently break bantam eggs and place in boiling water, then remove from heat and let sit until yolks are just set.
Serve guinea fowl eggs embedded in moss or use shelled eggs to decorate a salad.
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
What each ingredient does
- Guinea fowl eggs
- Provide the main egg dish, with the cooking time setting whether the yolk is soft or hard.
- Bantam eggs
- Provide small eggs that are poached in water until the yolks are just set.
The step that matters
Timing the guinea fowl eggs. Egg whites and yolks set at different temperatures and small changes in boiling time shift the yolk from soft to fully firm. Checking the timing closely keeps the yolk at the texture you want.
“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.
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