double yolk eggs - what are they for and why?
My market sells double yolk eggs. I asked one of the employees what they were for but neither she nor the manager knew what they were for or whether these were 'natural' or mutated or whatever.
Anyone have a clue why an egg would have two yolks and what they'd be used for?
My once favorite breakfast place (Lou Mitchell's in Chgo.)used them for all their omelettes and egg dishes. My guess is because most people love the yolks rather than the whites. I know that's what I'm dipping my toast into.
Oddly enough, I just finished a review of a little breakfast cafe, and since there's only so much you can write about eggs and pancakes, I did some egg research for material to flesh out the 1000-words.
According to the Ameriocan Egg Board's Eggcyclopedia:
"Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all."
More fun facts online at:
From Harold McGee's "On Food and Cooking": "The (egg-production) process begins with the seeveral thousand immature egg cells each hen is born with....When the hen is of laying age, these ova begin to mature one at a time; if two mature simultaneously, a double-yolked egg will result."
As to why some hens might produce more than others, I don't know, but it seems likely that heredity might play a role.
As to why merchants market them and consumers buy them, I'd say it's because most of the flavor and nutrients of the egg are found in the yolk, so the more yolk per egg, the better they taste and more nutrients they contain.