Guinea eggs are brown-spotted eggs produced by the guinea fowl, slightly smaller than chicken eggs with a pointed tip on one end. Guinea eggs contain nearly 3 times the protein level of a similar sized chicken egg

Two Guinea eggs may be substituted for one large chicken egg when used for cooking.

The guinea fowl is native to West Africa and is known to have been a part of the diet of the ancient Egyptians, it also appears in Roman mosaics.