MULTIPLE YOLK EGGS Eureka! There’s nothing quite like the thrill of your first double-yolker. A double (or even triple) yolk egg is formed when multiple ovulations take place in a very short time. The resulting yolks all go down the oviduct together and become encased in the same shell, and you reap the rewards. ALBUMEN TEXTURE The albumen, or ‘egg white’, can vary in texture, from sitting high and close to the yolk (the ideal scenario) to being thin and runny (not so great). Runny albumen can be caused by a number of factors. Fresh eggs will usually have a firmer albumen. Genetics also play a role, and generally speaking the older a hen is, the runnier the albumen will be in her eggs. Watery egg whites are also more likely when your flock doesn’t get enough key nutrients, like protein, in their diet. MULTIPLE YOLKS ARE MORE COMMON IN YOUNG LAYING HENS, ESPECIALLY IN HIGHLY PRODUCTIVE BREEDS, BUT GENERALLY BECOME LESS SO AS THE HEN MATURES. THE CHOOK BOOK | 15