To Dress Tee Eggs of the Guinea Fowl and Bantam
Ingredients
Directions
To cook Guinea fowl eggs, place them in boiling water for 8 to 9 minutes for soft eggs or 10 minutes for hard eggs.
For Bantam eggs, boil for 5 to 6 minutes for hard eggs or 2 to 3 minutes for soft eggs.
For poached Bantam eggs, gently break them into water at boiling point and let them sit undisturbed for 2 minutes until the 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
What each ingredient does
- Guinea fowl eggs
- Egg whites set and yolks firm with heat, so cooking time controls whether the yolk is soft or hard.
- Bantam eggs
- Small eggs that cook faster than standard eggs, so their timing differs for soft, hard, or poached results.
The step that matters
Timing the boil for soft or hard yolks. Egg proteins coagulate progressively with heat. A minute or two of extra cooking moves the yolk from soft and creamy to firm and chalky, so timing must match the desired texture.
“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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