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Double yolk eggs

Who has used them and what kinds of dishes do they make better. Are they good just for breakfast?

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  1. I've never purposely bought these but have used them. I had chickens for one year and would run across these on occasion, once got a triple yolker. One time bought a carton of XLarge eggs and about half of them were double yolkers, kind of freaky. I'm not a precise chef so I would use them for anything but mainly breakfast.

    1 Reply
    1. re: Allfrog68

      I use them in everything. and if your baking and it calls for two eggs, I just put one double yolk egg in the recipe. I just use them like other eggs.

    2. Can you specifically buy a carton of double-yolk eggs?

      3 Replies
      1. re: Chuckles the Clone

        At my local egg farm you can! Not all the time though. It's pretty cool, I use them for fried eggs only if I know ahead of time. I assume the farmer candles them, although the eggs are also noticable by being much larger than the egg the hen would normally lay.
        When you see them in mass market eggs, you usually see a bunch at once, when I worked at a deli making egg sandwiches, you'd get a flat of them at a time, don't know if it's a particular chicken (like women who are prone to twins) or maybe a special feed??

        1. re: coll

          We always said it was good luck if you happened upon one of these, that the person eating it would have good luck. Buying a whole carton is cheating! Like buying a container of fortune cookies or something :)

        2. re: Chuckles the Clone

          You can buy cartons of double-yolk eggs but usually only directly from small farmers who candle their own eggs or recognize the shape of double-yolk eggs which tend to be slightly more elongated. They pull them out of the other cartons because in many cultures they are thought to be a bad omen, presaging death in the family, I believe. Commercial eggs are candled by computer so you rarely see doubles in supermarket eggs.
          Doubles, triples, or even yolk-less, eggs are more common in young chickens who have just begun to lay and don't quite have it synchronized yet. The shells will form irregularly during the ovulation cycle around more than one yolk. Sometimes they shoot blanks.

          You can use them just like regular eggs. They're cool for fried eggs. You might notice that baked goods are richer because of the higher proportion of yolk to white. Eggs are sold by weight, so a large egg is a large egg regardless of that yolk/white proportion. If it will make a difference in your recipe, you'll have to separate the egg and measure: one large egg white = 2 tablespoons, 1 large egg yolk = 1 tablespoon.

        3. Boiled eggs are a great snack with beer.

          Double-yolk boiled eggs are especially good.


          1. The eggs I buy are from a local farm, which seems to have oodles of double-yolk-producing hens. Probably half of every carton are double-yolked. For almost every application, when cooking for my family, I just proceed as normal and use the egg as is. There are a handful of recipes for which I'll remove one of the yolks, but only for things I *know* I ought to follow proportions, such as more temperamental cakes or sauces. But...for more pedestrian things, for us at home...muffins, omelettes, meat loaves, casseroles...I don't worry about it. Probably means my dish wouldn't win the cooking contest, but I don't like to waste things, which is what will happen if I put those extra yolks in the fridge.

            Just keep in mind that the yolk is the source of the fat in the egg, if that's of concern to you.

            1. I would think that they would make custards and pound cakes even richer. I want to try 'em in those desserts.

              6 Replies
              1. re: randyjl

                Are they doing something to the chickens to induce the double yolks? Or is it just happenstance?

                1. re: karykat

                  Nope, natural occurence, kinda like twins in people. More common in very young or very old hens.

                2. re: randyjl

                  Well, I can tell you that I *like* what they do for simple muffins and also meatloaves. The only thing with the meatloaf is that, naturally, too much liquid and the mixture gets soupy and tough to shape/bind. But that's easily resolved in the quasi-recipe I use by cutting back on the milk, or adding in a a few more oats (rolled oats, which I I use instead of breadcrumbs). Makes a pretty tender meatloaf.

                  I've never happened upon one while making custard. But, since one uses whole eggs to make a firmer custard, and egg yolks only to make a softer one, I don't see why not, randy. I'd give it a shot, anyway, if a double-yolk turned up next time I'm making it for the family. Seems to me the worst thing that would happen is that you'd end up with something more like a pot de creme, right?

                  I'd bet the extra yolk would be good in a rice pudding or tapioca...

                  1. re: randyjl

                    We used to buy eggs from a vendor who sold duck eggs. They were the very best for baking because they were so rich. We didn't like them as much for eating but Wow! did they ever make great custards, cakes and cookies!
                    The vendor sold whole cartons of double yolkers which my kids thought were so cool for sunny-side-ups so they never made it into baked goods but I imagine that the extra yolks would have enriched things.

                    1. re: MakingSense

                      Their accessible fresh around here, MS, but I never knew what I'd do with them, MS. Do you taste any flavor difference at all, especially in the most delicate sweets? Also, are they the same, measure for measure? (I realize I don't even know how big duck eggs are or whether the weights would be the same.)

                      1. re: MaggieRSN

                        I used them for things like custards, pound cakes and ordinary cookies. I imagine that really delicate stuff might taste kind of gamey since the eggs did when we tried them as eggs-eggs. Strong more than gamey, but it could be a matter of taste and others might like it.
                        Eggs should be measured anyway for accuracy unless you use standard Large eggs. There are tables in many cookbooks. This allows you to substitute XL for L if XL are all you have on hand for example. I can't remember off the top of my head what the conversion is. I used that when I cooked with the duck eggs since they were larger than the standard large chicken eggs that one uses in recipes.

                  2. When I was a kid my grandmother went to a egg place and you could ask for them. They were rejected by the candlers who checking for size, fertility, and number of yolks. My own experience raising chickens is that they lay a lot of weird eggs when they first start laying: doubles, triples, membrane but no shell, very small, and very big eggs. After they get going they are fairly uniform day to day

                    3 Replies
                    1. re: Curmudgeon

                      When I was a kid, one of my chores was to gaather the eggs before I left for school. Ours was a small flock of about 20 chickens. On a chilly morning, there is nothing in the world more warming than slipping your hands under a nesting chicken to take her egg!

                      Even more treasured than a double yolk egg were the tiny ones no bigger round than a quarter. My mother would fry them for me and make tiny dollar size pancakes to go with them. Of course, a huge bowl of porridge went along with them. We believed that the tiny eggs were a hen's first, but that may not be true. Double and triple yolkers are just random.

                      1. re: Caroline1

                        Young pullets produce really oddball eggs when they're first beginning to lay. So if you have a new flock, you'll get some super-weirdies for the first couple of months. Then they settle down and lay normal ones mostly. We still get the occasional shell-less, miniature or giganto-egg from time to time. It's just one of those fabulous wonders of nature.

                        1. re: Nyleve

                          I guess like any apprentice, they need some time to learn their craft, eh, nyleve?

                          It's wierd how some cultures consider it good luck to come upon a double-yolk, and, yet other cultures, as folks have also posted here, consider it bad luck.

                          Hubby is first-generation Italian (father Sicilian, mother from Bari). He tells me good fortune is about to come our way every time I crack open one of these twinsies. Kind of like a four-leaved clover to me, I guess.

                    2. Every time I get turkey eggs, all of them are double yolkers.

                      I use turkey eggs to make scotch eggs, which I quarter up and serve with a wasabi-horseradish-mustard sauce. Using turkey eggs means that they're more spectacular and less troublesome to make, and the individual wedges look really neat with the double yolk there on view.

                      Regular chicken egg double yolkers would be just as nice for scotch eggs when you serve them cut open for folk to see.

                      1. i havent had a double yolker in years but just bought some jumbo eggs, two were double. but the yolks were also smaller so no gain there. wish i fried them but they were cracked into a recipe before I knew it.