Written By Lisa Steele, Fresh Eggs Daily
Only about one in every thousand eggs is double-yolked, meaning that there are two yolks encased in the same shell. Since commercially-sold eggs in the United States are candled prior to packaging and cartoned by weight, any double-yolkers are discarded and never end up on a grocery store shelf, so you could go an entire lifetime eating store bought eggs and never encounter one. But once you start raising your own backyard flock, chances are you’ll collect your share. But what causes them?
A double-yolked egg occurs when a hen’s ovary is over stimulated and she releases a second yolk too early. Usually about an hour after an egg is laid, the next yolk is released, but if another yolk is sent down the oviduct too soon, a shell will form around both yolks and result in a single egg. As a result, a double yolk egg is usually much larger than a regular egg.
It’s far more common to find double-yolked eggs from new layers or older hens near the end of their laying life. It can be genetic, and therefore hereditary, and is more common in the hybrids and heavier breeds. Hens who lay large or double-yolked eggs are more prone to becoming egg bound or suffering vent prolapse, both potentially fatal afflictions.
Double-yolked eggs generally won’t hatch if incubated, and if they do, it’s rare for both chicks to survive.
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