To Boil Eggs of the Guinea Fowl and Bantam
Ingredients
Directions
Place eggs in a saucepan and cover with water.
Boil gently for 3 minutes for soft whites, 4‑5 minutes for firm whites, or 8‑10 minutes for hard eggs.
For Guinea fowl eggs, boil for 8‑9 minutes for soft and 10 minutes for hard.
Serve Guinea fowl eggs in moss or shelled in 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
- Main ingredient; cooked whole in the shell and served soft or hard.
- Bantam eggs
- Main ingredient; boiled in the same way as the other eggs.
The step that matters
Boil gently and time by egg type. Gentle simmering cooks the white and yolk evenly without cracking the shell. Guinea fowl eggs are smaller and denser than hen eggs, so they need longer times for the same set.
“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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