Twin Yolks!

We are getting between 2-4 eggs per day now. It's interesting to compare the eggs as it's easy to see which ones are from new layers and from the hens that have been laying for the past 2 weeks. The new layer's eggs are usually paler, smaller and often with thinner shells.

And the other day, we enjoyed a yummy egg breakfast using our first double yolked eggs!

I did some research because my neighbor asked me some curious questions that I couldn't answer.

This is what I found on American Egg Board:

"Yolk
The yolk or yellow portion makes up about 33% of the liquid weight of the egg. It contains all of the fat in the egg and a little less than half of the protein.

With the exception of riboflavin and niacin, the yolk contains a higher proportion of the egg's vitamins than the white. All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D.

The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc. The yolk of a Large egg contains about 59 calories.

***Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced, too, by hens who are old enough to produce Extra Large eggs. Genetics is a factor, also. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It is rare, but not unusual, for a young hen to produce an egg with no yolk at all.***

In fertilized eggs, the yolk is the site of embryo formation.It is the yolk which is responsible for the egg's emulsifying properties."