Thursday, May 17, 2012

Guinea Toast

Since the guineas have been laying for a few months now, we've really been enjoying the eggs. When we can find them, that is!


The guineas free range so they don't lay in nesting boxes like the chickens do. Basically this means every so often we have to search for their eggs. They are getting really good at finding genius hiding spots and keeping the eggs away from us. We have to be careful, because if we mess with the nest and the guineas see us, they will stop laying there and make a new nest elsewhere (this has happened a few times already).

It is fun to go searching for them and when we find a nest like the one above, it feels like we've hit the jackpot! The only thing is, we don't know how long the eggs have been there, so we have to (very discreetly) take a few to test them out first and make sure they are still good. We can't take them all, though, because then the nest would be moved and we'd have to search yet again.

All the fuss is worth it because guinea eggs are the best tasting eggs I've ever had in my life. They are about half the size of a chicken egg; mostly yolk with very little white. The firm yolks are a very bright orange and have such a rich, buttery taste. Lately we've been eating lots of what I have dubbed "guinea toast." Here's the recipe -

Guinea Toast
Serves 1

Butter for cooking eggs (I use dairy-free Earth Balance)
Couple splashes of water or milk (I use Silk unsweetened soy milk)
3 guinea eggs (or 2 chicken eggs)
1 piece of bread, toasted (I like Ezekiel 4:9 sprouted whole grain bread)
Cream cheese or goat cheese (I use dairy-free Tofutti spread)
1 scallion chopped (chives would work really well too)

Heat a non-stick skillet over medium low heat (I set mine on "3" and let it heat for a few minutes). While the skillet is heating up, break the eggs into a small bowl. Add milk, lots of salt & pepper, then scramble the eggs with a fork until the yolks are completely broken up. Put butter in the skillet (about 1T) and wait til it melts and starts to bubble up, but don't let it get brown. Pour in the eggs and don't mess with them! (I have found that instead of traditionally scrambling the eggs into small bits, it works best if I keep it in one big circle then cut to fit my bread. It's a lot easier to eat and looks better on the plate.)
 

Let the eggs cook about 2-3 minutes until they are set. Then using a spatula, flip over on the other side for just 30 seconds or so to finish cooking completely. Fold or cut the eggs to fit your toast. Spread cream cheese on the toast, then add the eggs and scallions.


Best enjoyed outdoors on a warm spring day with a good magazine, but tastes just as good inside. :)

~Tammy

3 comments:

  1. beautiful and tasty looking!

    ReplyDelete
  2. Tammy....This just looks wonderful!! Sneaky little guineas, I saw David's head bent over to collect those hidden jewels!

    ReplyDelete

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