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Nov 13, 2007 07:18 PM

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?

      4 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 :)

          1. re: rockandroller1

            that doesn't make sense, happening upon a fortune cookie isn't lucky,

        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.