Guinea fowl eggs can be found on sale quite rarely, but they deserve no less attention than chicken or quail eggs for their beneficial properties. We will find out how to cook guinea fowl eggs and how to effectively use them for healing and beauty.
Calorie and chemical composition
Calorie eggs of guinea fowl is 43 Kcal per 100 g. Ratio B / F / L:
- proteins - 12.8 g;
- fat 0.5 g;
- carbohydrates - 0.7 g
Important! At 70% it consists of water.They also contain vitamins (mainly A, B, D, E, PP), trace elements, amino acids. They are slightly smaller than chickens - their weight is about 45 g, they have a pear-shaped shape and a rough, thick shell.
Than useful
Useful properties of eggs of guinea fowl and in a shell, and in internal contents.
Eggs
They have low cholesterol, their protein is easy to digest. They much less allergenic than chickenBecause of this, it is recommended for inclusion in the diet of children. The product is used in the treatment of:
- iron deficiency anemia
- intestinal and stomach abnormalities
- eye diseases
- metabolic disorder which is expressed by skin rashes
The beneficial substances contained in them regulate the functioning of the nervous system.
Also, a positive impact on the work and regulation of the nervous system have: beet tops, savoy cabbage, thyme, oregano, hawthorn, heather.
Protein is famous for its bactericidal properties. Due to the low calorie content, they are recommended for use by overweight people.
Did you know? Guinea fowl is a domesticated bird that lives in nature in Africa and on the island of Madagascar.The yolk is colored bright orange, indicating a high content of carotenoids, which contribute to sharp eyesight, healthy skin, and disease resistance.
Shell
The eggshell contains a huge amount of calcium of natural origin, therefore it is absorbed almost 100%, unlike synthetic in pharmacy vitamins. In addition, it includes many other elements: Fe, F, Cu, P, Zn, Mn, Mo, S, Si, etc. 
To prepare the powder from the shell, you must first carefully remove all the protein, and then boil it twice for five minutes. After that, thoroughly dry and grind on a coffee grinder. The powder is taken once a day and 1 teaspoon, squeezed with plenty of water.
How to store at home
Thanks to the thick shell, guinea fowl eggs can be stored for up to 6 months at a temperature of about + 10 ° C.
Did you know? Because of such a long shelf life, eggs are one of the essential products that American polar explorers take with them on an expedition.
How to cook and with what are combined
Eating raw eggs is most beneficial. Because of the thick and low porous shell, they are practically not affected by salmonella. Like chicken, they can be eaten boiled. Due to the thickened shell, the cooking time is increased. How much boiled guinea fowl eggs need to be cooked depends on the desired consistency - for example, they are boiled for 10-11 minutes to a hard-boiled state, 5-6 minutes for a soft-boiled egg. 
In general, they can be used in cooking as well as chicken, that is, in baking, and in salads, and in sauces.
Recipes for use in home cosmetology
The product is used in home cosmetology. To remove oily shine from the skin of the face mask is applied from the yolk and oatmeal. Mix ingredients to a thick state and apply on face for 15 minutes, then rinse with warm water. 
For body elasticity, make a mask of 100 g of yogurt and eggs, add a few drops of vitamin E to the mixture. The composition is applied to the body and wrapped around with a cling film. The exposure time is about 20 minutes. Firming hair mask is prepared from 1 tablespoon of chopped green onions, 1 tablespoon of honey and 1 egg. Mix everything in a blender, put on your hair, wrap them in a plastic bag and leave for 60 minutes. Rinse hair with shampoo in running water.
Important! Do not wash off such a mask with hot water - protein at high temperatures can curl up, and it will be very difficult to clean hair from it.
Contraindications and harm
Like other eggs, they are contraindicated in protein allergies. Can also cause individual intolerance. Because of their nutritional value, they are not recommended for people with kidney and liver diseases, as they may overload these organs.
