I have free range guinea fowl who tend to lay their eggs from the end of March/ beginning of April til September.

I have quail and the japanese quail that live in an aviary tend to lay from February til September but I also have a large barn with quail in and they lay all year round. So I have quail eggs available for eating all year round.

I also have free range khaki campbell ducks and they have been laying since early Winter and as it is the first year I have kept the ducks it will be interesting to see if they stop laying.

Asparagus & Soft Boiled Guinea Fowl Eggs

Ingredients

• Bunch of asparagus tips. (5/6 per person)
• Bread for toasting. (2 per person)
• Bacon rashers. (2 per person)
• Large tomatoes. (2 per person)
• Guinea fowl eggs. (4 per person)
• Virgin olive oil and balsamic vinegar for seasoning.

Method

1. Grill bacon until cooked and crispy or to your liking.
2. Grill tomatoes.
3. Boil apsaragus until cooked.
4. Boil water for guinea fowl egg and then when boiling add guinea fowl eggs which take 3 to 3 and a half minutes to soft boil.
5. Let guinea fowl eggs cool and then peel carefully.
6. Toast bread.
7. Butter the toast and squash tomatoes onto the toast.
8. Layer on the grilled bacon rashers.
9. Add the asparagus tips.
10. Add the guinea fowl eggs to the top of the dish and then cut in half so that the yolk runs onto the dish.
11. Sprinkle the dish with a little virgin olive oil and balsamic vinegar to season.
12. Enjoy!

Do you have any good recipes for using guinea fowl eggs, if so I’d love to hear them and with your permission feature them here on the Hugo house Recipe Page.

Avocado And Guinea Fowl Egg Mayonnaise

Avocado and Egg Mayonnaise is a fabulous starter if you have an abundance of eggs. When we have lots of guinea fowl eggs we try to vary the egg recipe which can be a bit of a challenge.

Avocado & Guinea Fowl Egg Mayonnaise

Ingredients

• 1 ripe avocado per person for a large starter or light lunch or shared between 2 people for a light starter or an accompaniment to a salad lunch.
• 2 – 4 guinea fowl eggs hard boiled.
• 2 spoonfuls of mayonnaise mixed with 1 spoonful of brown sauce and 1 spoonful of ketchup sauce.

Method

1. Boil the eggs for 10 minutes until they are hard boiled.
2. Cut the avocado in half and remove the stone.
3. Peel the shell off the eggs and cut up the hard boiled eggs in to pieces.
4. Mix the mayonnaise, Ketchup and brown sauce together.
5. Add the mayonnaise mixture to the eggs and stir well.
6. Spoon the egg mayonnaise mixture onto the avocado.
7. Serve on it’s own or with a salad.

Free Range Guinea Fowl Eggs

The free range guinea fowl that live at Hugo House enjoy ranging around the farm during the day. They eat a diet of the finest grains and daily access to the farm’s grassy pastures produces eggs with a deep yellow yolk. These eggs have a thicker shell than ordinary eggs which protects the rich and flavoursome yolk. The Hugo House guinea fowl eggs are great boiled, fried, scrambled or poached and are ideal for use in baking.

The free range guinea fowl that live at Hugo House enjoy ranging around the farm during the day. They eat a diet of the finest grains and daily access to the farm’s grassy pastures produces eggs with a deep yellow yolk. These eggs have a thicker shell than ordinary eggs which protects the rich and flavoursome yolk. The Hugo House guinea fowl eggs are great boiled, fried, scrambled or poached and are ideal for use in baking.