Have you ever cracked open an egg and found two bright yellow yolks? It’s your lucky day! Eggs with two yolks are perfectly safe and are said to bring good fortune. But why do some eggs get an extra yolk and what does it mean for your breakfast?
Eggs are formed in the hen’s reproductive system, known as the oviduct. Each day, a yolk is released from the hen’s ovary and, over the course of 26 hours, is turned into an egg as it passes through the structure. Young hens, who haven’t fully settled into a laying cycle, will sometimes release two yolks at the same time. In other cases, a yolk will get stuck in the oviduct until the next day when a new yolk pushes it through – forming a double yolk.
When considering the nutritional value of a double egg, remember the yolk is a nutrient goldmine. With 13 essential vitamins and minerals, as well as 40% of the eggs’ high-quality protein. But does a double yolk mean double the nutrition? Not quite. In most cases, each of the yolks in a double are smaller than a fully formed single yolk. While the exact nutritional profile of double yolk eggs may vary slightly, it is likely similar to that of a jumbo egg.
What happens if you come across a double yolk when baking or cooking? While double yolk eggs are usually the same size as the other eggs in the carton, they may have a higher yolk to white ratio. This shouldn’t be a problem for most dishes. However, a double yolk can cause problems in baking, where the ratio of fat and sugar needs to be carefully measured. If you’re worried about the amount of fat in a double yolk, try comparing it to yolks in other eggs in your carton to see if it’s similar in size.