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Egg with Two Yolks: Should You Eat It?

Have you ever had two yolks in your egg? Here you can find out how the so-called double yolk occurs and whether it has an effect on your egg.

How is an egg with two yolks formed?

Double yolks develop naturally: In general, every hen has two ovaries. However, the right ovary regresses fairly quickly and the eggs then mature in the left ovary. Through the storage of nutrients in the ovary, yolk balls develop from the egg cells over time. You will then find these yolk balls in your egg and theoretically a chick can also develop from them.

A double yolk can develop in different ways.

For one, it may have something to do with the age of the hen. It is mostly young animals that are affected, as the egg formation process first has to settle down hormonally. This means that sometimes two instead of one yolk ball migrate from the ovary into the fallopian tube and are then packed into an egg there. In fact, it can also happen that up to four yolk balls end up in an egg.
In addition to age, the breed of chicken can also have an influence on the formation of a double yolk. Especially large chicken breeds with a high dead weight also tend to produce double yolks. In addition, these eggs are often those of sizes L and XL. That’s why you often find such eggs at the weekly market or from a farmer of your choice: Here they are not sorted out industrially.

Can I still eat the egg with two yolks without hesitation?

Yes, you can eat double-yolk eggs without hesitation. They differ from other eggs in nothing except the number of yolks. Because they are often larger than the eggs, which only have one yolk, you actually have a little more egg and more protein.

You can also often find organic eggs at markets or farms that are larger than the norm or even advertise that they likely contain a double yolk. Since all of these eggs are not pre-sorted industrially, this is also more sustainable because the eggs are not disposed of because they deviate from the norm. So the next time you go shopping, maybe even deliberately choose eggs with a double yolk.

Responsible farmers also refrain from the so-called chick shredding: The male chicks are killed immediately because they cannot produce any eggs later. So you can contribute to animal welfare by paying attention – no matter how many egg yolks.

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Utilizing Egg Yolks: Recipes and Ideas

Do you want to use up the leftover egg yolk, but don’t know how? No problem: Here you can get inspiration on how to use egg yolk in a quick and creative way.

It can quickly happen that there is some egg yolk left over in the kitchen. Especially when you bake meringues, you end up with several egg yolks left over. The egg yolks can be stored in a sealed jar in the refrigerator for two to three days. By then at the latest, however, you should be using the egg yolk. With the following recipe ideas you can easily do this.

Use egg yolk: nut biscuits with egg yolk

If you have leftover egg yolks and some sugar, ground nuts and salt at home, you can quickly bake a few delicious nut biscuits with these few ingredients. It is up to you which nuts you use. The most sustainable option would be hazelnuts or walnuts from German cultivation in organic quality.

For a tin of nut biscuits you need:

4 egg yolks
80 grams of powdered sugar
1 bag of vanilla sugar
1 pinch of salt
200 g ground nuts
1 tablespoon rum or some rum flavoring (optional)

You also need a baking tray that you grease or line with baking paper or an ecological alternative.

How to bake the nut biscuits with egg yolk:

Put the egg yolks in a bowl with the powdered sugar, vanilla sugar and salt and use a hand mixer to beat the ingredients until fluffy.
Carefully fold the nuts and rum or rum flavoring into the egg yolk mixture.
Now use a piping bag to put the dough on a baking tray and use it to give the biscuits the typical macaroon shape. Alternatively, just use a teaspoon.
The biscuits are now placed in the oven at 150°C top/bottom heat for about 20 minutes. Then let them cool down completely.

Use the egg yolk in the crème brûlée

If you want to use egg yolks in a very elegant and slightly more elaborate way, you can do it with this typically French dessert. You can keep the recipe classic or vary it a bit, for example by using soy or coconut milk instead of cow’s milk, adding some cinnamon or lemon zest, or serving the dessert with different fruits.

Important: Especially with animal products such as milk, cream and eggs, you should use organic goods to support farms with more species-appropriate animal husbandry. Also look for eggs without chick shredding.

For four to six servings you will need:

1/2 vanilla stick
100ml milk
5 egg yolks
90 g fine sugar
350 ml cold cream
60 g brown cane sugar
For crème brûlée you also need a few kitchen utensils:

a pot
a mixer
ovenproof ramekins (e.g. soufflé ramekins)
a drip pan (i.e. a baking sheet with a high rim or a large casserole dish)
possibly a gas burner

How to prepare the crème brûlée:

Cut the vanilla bean lengthwise and scrape out the pulp. Put this together with the milk in a saucepan and let the mixture boil briefly.
Mix the egg yolks with the sugar and beat them briefly with a hand mixer to a creamy mass.
Gradually add the cold cream and mix it well with the egg yolk mixture.
Now pour in the hot vanilla milk while stirring and mix all the ingredients together well.
Place the mixture in the fridge for at least two hours.
Preheat the oven to 95 degrees.
Fill a roasting pan halfway with hot water.
Divide the crème between fireproof molds and carefully place them in the drip tray.
Depending on the size of the molds, the crèmes should now cook in the oven for around 60 to 75 minutes. You can take them out when the egg mass has set and a skin has formed on the cream.
Before serving, sprinkle the desserts with the cane sugar and caramelize the sugar using a gas burner.
Tip: If you don’t have a gas burner at home, you can sprinkle the crèmes with the sugar and caramelize them under the grill.

Using egg yolks the British way: lemon curd

If you don’t want to use the French recipe, you can use egg yolks creatively in this British dessert. Together with lemons, butter and sugar, a delicious and fresh lemon cream is created that you can use, for example, as a spread or as a filling and topping for cakes and tarts.

For two to three glasses of lemon curd you need:

5-6 organic lemons
125 g butter (or margarine)
2 eggs
3 yolks
150 grams of sugar
You will also need two to three sterilized glasses (approx. 200 ml each).

Tip: You can also prepare vegan lemon curd.

How to prepare the delicious spread:

Wash a lemon well with warm water and then grate its peel with a fine grater. Squeeze all the lemons. About 250 milliliters of juice should come out.
Cut the butter or margarine into small pieces.
Heat some water in a saucepan and place a bowl (preferably metal) in the saucepan. Add all the ingredients to the bowl and heat over the water bath while stirring.
After about five to ten minutes, the mixture should start to thicken.
Take the pot off the stove and let the cream cool down a bit.
Push them through a sieve and pour them into the glasses. Lemon curd will keep in the fridge for about a week or two.

Vegetarian spaghetti carbonara with egg yolk

If you prefer a hearty dish, you can use your egg yolk in a quick and tasty way with this variant of spaghetti carbonara. This recipe is even more sustainable than the classic version because it doesn’t contain any meat at all. Instead, mushrooms and chives give the dish a fresh yet hearty flavor. If you like, you can spice up the recipe with some smoked tofu or use other vegetables such as green beans or broccoli.

For two servings you need:

250 grams of spaghetti
250 grams of mushrooms
20 g fresh chives or parsley
20 g hard cheese (Warning: Parmesan is not vegetarian!)
4 egg yolks
salt and pepper
1-2 tbsp olive oil
How to prepare the spaghetti:

Cook the noodles according to package directions.
Meanwhile, clean the mushrooms and cut them into thin slices.
Finely chop the chives or parsley.
Combine the cheese and egg yolk and briefly whip the mixture with a whisk. Then season them with salt and pepper.
Heat the oil in a pan. Add the mushrooms and sauté them well. Then set them aside.
Drain the noodles when they are done. Catch some of the pasta water.
Return the spaghetti to the still hot pot and immediately add the egg yolk and cheese mixture and about 150 milliliters of pasta water.
Mix all components together well until the yolk starts to set.
Add the mushrooms and the finely chopped herbs to the mixture and season again with salt and pepper.
Serve the pasta while it is still warm and garnish with some freshly grated hard cheese if you like.

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