I currently have 28 adult guinea fowl that enjoy free ranging around the farm during the day. They eat a diet of grains and the 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.
Of the 28 quinea fowl, I have reared 25 of them from hatch. I have also got another 11 guinea fowl keets that are now 5 weeks old.
I decided to market the guinea fowl eggs as a speciality egg and they are now in some shops in the local area and are beginning to sell well.