Guinea Eggs

IMG_1887

The differences between the eggs of guinea fowl and chickens are subtle. I had never had Guinea eggs before I was given some by Suvir Saran and Charlie Byrd. Slightly larger than quail eggs and a bit smaller than most chicken eggs, they are about the size of pullet eggs and very rich. These eggs had extremely hard shells that were difficult to crack. Fried simply in butter they were delicious.

IMG_1890

IMG_1893

IMG_1895


This entry was posted in Cooking, Food and Drink, Slow Food and tagged . Bookmark the permalink.

Leave a Reply