Local, Double-yolked eggs

Look at this! Out of 6 eggs in a carton of Zweiffel Farms’ local jumbo eggs there were THREE double yolked eggs! (Here’s an actual photo to prove it!) During the spring time there tends to be a lot more double-yolked eggs in the cartons so keep your eyes out and lucky you if you find more than one in a carton.

Roughly one in every thousand commercially-raised eggs (about .1%) is double-yolked. Since commercially-sold eggs in the United States are sold by weight and also candled prior to packaging, any double yolk eggs are discarded and you could go an entire lifetime eating store bought eggs and never encounter one.

So lucky us to have access to great local, pasture-raised, healthy eggs!

What Causes Double Yolked Eggs?
About an hour after an egg is laid, the next yolk is released, but due to hormonal change or imbalance, an overstimulated ovary sometimes releases the yolk too early. The shell forms around both yolks and results in a single egg.

It’s more common to find double-yolked eggs from hens on the tail end of their laying life and also those just starting their egg-laying career. It can be also be genetic and is more common in the hybrids and heavier breeds. In some countries there are chickens that are actually bred to lay double-yolked eggs which are considered a delicacy by buyers.