Last week I traveled to visit a partner a few hours south of our city. On the way home I saw lots of people standing by the road selling eggs. This surprised me because we recently had an avian flu sweep through and eggs have been a bit more difficult to find. Turns out the eggs I saw were guinea fowl eggs. And it is the season for guinea fowl eggs. Of course I wanted to try them.
Guinea fowl are native to Africa. We see them here roaming around in Burkina pretty often. They are quite beautiful. Black feathers and white dots. At preschool Soren made a lovely rendition.
So I bought a bunch of guinea fowl eggs to try. Turns out they are really rich and creamy and delicious! I read online that people are breeding them in North America and selling them in farmers markets. The eggs are slightly smaller than chicken eggs, about 2/3 the size. They are harder than chicken eggs…you gotta give them a good whack to crack them. The yolks are custardy yellow- a darker shade than most chicken eggs. We had some great omelettes this week. I thought I would include one of our favorite egg recipes that is packed with summer time veggies:
Greek Scramblette (adapted from the Floridian restaurant)
6 eggs (guinea fowl or another avian variety)
½ cup diced red onion
¼ halved Kalamata olives
1/3 cup thinly sliced spinach
¼ cup thinly sliced fresh basil (reserve some for topping)
¼ cup diced peppers (red, yellow, green)
½ cup diced tomato
1 garlic clove minced
½ cup shredded mozzarella cheese (reserve a few bits to sprinkle on top)
1/3 cup crumbled feta cheese
2 tbs heavy cream
Salt and pepper to taste
Sauté the onion for 3 minutes. Add the garlic and sauté until browned. Mix the remaining ingredients in a bowl and then pour into the sauté pan with the onion and garlic. Cook until the egg is cooked through. Sprinkle with remaining cheese and basil.
And if you are looking for something even heartier check out this delicious Caramelized Garlic Spinach Cheddar Tart