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Aug 25, 2007 08:03 AM

Two Yolks, One Egg

I was just making myself some breakfast--fried eggs, I'm slack so I never put them in a bowl first. Anyway, upon cracking my first egg I took a double-take there were two yolks.

Is this a common thing? Did I just eat chicken twins? Did I just get 1000 years good luck according to the Chinese? Am I extra fertile?

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  1. My impression is that double-yolkers are pretty rare. I've only encountered them a couple of times in my 60 years, most recently about 3-4 years ago. I don't know about 1000 years of good luck but I think they're really special and am always hopeful when I crack an egg.

    1. The bigger the egg, the more likely chance of a double yolk. They are every bit as good as those with one yolk. Consider yourself blessed.

      1. I see them quite ofter when i buy jumbo eggs. It is not as common among smaller eggs. I have a carton or two where all of the were doubles.

        BTW I am an old Home Ec. I don't know where that non-sense about breaking an egg into another bowl first came about unless someone was using really old eggs that were suspect. Why get something else dirty? If your eggs are fresh there should be no problem.

        10 Replies
        1. re: Candy

          We see them too with the jumbo eggs. Sometimes we will find a double every couple of weeks or so.

          1. re: Candy

            It's done by Jews who keep kosher and do not eat blood (which is why kosher meat is soaked and salted to remove as much blood as possible before cooking). If there's a blood spot in an egg, it would contaminate the whole cake batter or whatever you were cracking the egg into. So you break the eggs separately and check them before dumping them into whatever you're making. It's also easier to get out any stray bits of shell at that point.

            1. re: JRBlack

              that makes sense, I'm jewish, but while my family is far from kosher, I do recall the blood spot thing from my mom.

              1. re: RaleighRocker

                Likewise; I remember my grandmother telling me a story from the days of food rationing during World War II. She was using a week's worth of rationed eggs to make a Passover spongecake, and the 9th one turned out to be fertilized. She had to throw out the whole mix.

            2. re: Candy

              my dad always told me; you never know when there is a bad egg. He told me no matter what, to always crack the egg in a bowl first. I listen to my dad, haha, dad knows best!

              1. re: Candy

                I'm not Jewish, but my mother taught me that for the same reason - so that you wouldn't contaminate the whole dish with blood, or eggshell bits if you did a bad job of cracking the egg.

                1. re: cookie monster

                  Yea, I'm Jewish but I thought the egg separating because of blood process was just for health reasons!


                2. re: Candy

                  Candy, have you ever gotten a bad egg? I did ONCE after more than 30 years of cooking. I know the meaning of gag reflex. I had to go sit down. New carton straight from the store.
                  Thank God I usually do just what Mama always said and broke that one into a small bowl first because sometimes I break them right into whatever I'm making.
                  Candy, one bad egg and you'll use a little bowl forever!

                  1. re: MakingSense

                    No, not ever. I'll put out that I'll be 59 come 10/24. Never had a bad egg. I've broken a lot of eggs, farm fresh or store bought. All have been fine except for a "wild" nest I found with friends as a kid under a holly in Savannah. The eggs were abandoned (why can't I spell tonight?) and truly rotten.

                    Of course if you do a bad job of breaking eggs, the easiest way of retrieving bits of shell is with a larger bit of shell. It is almost like a shell magnet

                  2. re: Candy

                    I have a winter source of eggs and a summer source.

                    The former is a small, local market producer and the cartons of very large, beautiful, white eggs she sells out of her mud room usually have a double - yoker in them. She tries to include one in each carton sold locally. This is not one of those factory operations with cramped cages and patented Shaver StarCross layers. But still, it is a commercial operation. Local word has it that no-one has ever encountered a bad egg from this farm.

                    My preferred supplier is an Amish lady who operates a stall on Saturdays. Hers are brown eggs so large that the egg carton often has to be held shut with an elastic band. These are free range hens that forage in addition to their commercial feed. Almost all the eggs are fresh that day, but the odd bad one slips through. Almost all have blood spots. So, yes, those eggs for sure are broken into a bowl.

                    As are the other ones.

                    The closer you get to real eggs, the more you should check.

                  3. My grandparents owned and operated a chicken farm when I was young and my sister and I often helped my uncle collect eggs. We found double yolks in the extra large eggs occasionally, and in the jumbo eggs pretty frequently. It was pretty rare but on occasion we'd find a jumbo egg that had a triple yolk in it. That was pretty exciting for a kid to see the egg cracked and 3 yolks come out.

                    1 Reply
                    1. re: DiningDiva

                      I've cracked a lot of eggs in my baking and pastry career, have seen a good number of double yolks but only one triple. They do happen every now and then, once in a blue moon.

                    2. Sort of like "chick twins." More common from young chickens who don't quite have laying down yet and you'll get this more commonly from barnyard eggs. Double yolk eggs are usually more elongated, larger and have thinner shells. They rarely hatch. Sometimes eggs can have no yolk.

                      I bought entire dozen cartons from a farmer as a treat for my children when they were small, which they thought was the coolest thing. The farmer said that they checked any eggs they suspected of being doubles by candling - holding them up to a bright light, allowing them to see through the shell - and assembling cartons of a dozen.
                      Some cultures consider them bad luck, presaging a death in the family. The farmer I traded with sold the doubles separately because he had a lot of Southern, African and Caribbean customers.