While at the Marin farmers market this past weekend, I made friends with Jackie, an adorable farmer who sells eggs under the brand By Cracky It's Jackie's Farm Fresh Eggs. At the end of the market, a few stragglers stopped by her booth requesting chicken eggs. She responded, "Nope, sorry. The weather has been too hot for the chickens to lay eggs. But I have plenty of guinea fowl eggs. They're producing like crazy!" Most refused her offer and walked away disappointed.
While Jackie was gracious enough to give me a dozen guinea fowl eggs at the end of her farmers market run, I'll admit my initial response was not one of excitement: I'd recently encountered a slightly sulfuric-smelling batch of chicken eggs and hadn't quite recovered from the experience. I assumed the eggs from the guinea fowl, which sounded exotic and complicated, must have possessed an equally game taste to match.
"What should I do with them?" I asked Jackie uneasily. "Just cook them like chicken eggs. But remember, the shells are tougher than chicken eggs. So whack 'em to crack 'em, and I mean, really whack 'em," she replied. With that, I gathered my carton of eggs and got cracking. See what guinea fowl eggs look like inside when you read more.
