The Rise of the Double-Yolk Egg

By Chris Mills on at

For decades, double-yolk eggs have been meticulously erased from the food-buying experience, especially in America. But with the rise of trendy all-natural diets, and a general fuck-you attitude to cholesterol, double-yolkers are back in vogue, so much so that one company is selling them by the dozen.

Grub Street has an excellent profile of Sauder Eggs, a company that's long been selling double-yolk eggs locally, but has recently started to ship further afield, by popular demand. Double-yolk eggs occur naturally, about one in every 1000 eggs laid by your average hen. A double-yolk egg occurs when two yolks are released too close together inside mama hen, and get captured in the same shell. In some countries, where double-yolk eggs are more common, chickens have been carefully bred to produce double-yolkers, but in the US of A, getting a carton of them requires basic manual labour.

Every egg, double or not, is inspected with a light ('candling' is the official term) to look for blood spots and egg development. But that also enables inspectors to differentiate on the number of yolks, and the doubles are set aside and packaged at Sauder's into its Double-Yolker packages. From there, it's just a matter of shipping them to the shops to be bought and used to whip up some properly hangover-curing omelettes. [Grub Street]

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