Baking with Double Yolk Eggs

[Shel_B]

Earlier today I made popovers, and the first egg that was broken into the bowl was a double-yolker.  It's been years since I've seen a double-yolk egg (I once saw a triple!), and I suspect that, with my new egg supplier, I may see more of these puppies.  How do I deal with them, especially in recipes that call for multiple eggs or eggs that have been separated?  Thanks!

 

 

 

[RWood]

I get them occasionally.  If the yolks are good size, I count them as two.  If they seem small, I don't worry about it.  If I'm using it as a whole egg, I just count it as one egg.  I've never noticed any issue with doing that.  

[David Hensley]

I agree with Rwood, use your judgment, but just count it as one of whatever category you need.

[Lisa Shock]

You could always weigh the yolks and whites separately, see how much they vary in weight from a standard large egg and then adjust amounts accordingly.

[Blether]

There's something to be said for weighing eggs for baking.  There again, if your double-yolk eggs look much the same size as the rest, you'll be getting about the same overall amount of liquid: it won't likely make much difference in a recipe where you're using whole eggs.

[Shel_B]

Thanks for all the help.  Right now my use of eggs is limited, but should I get more adventurous with my oven, your help will be even more valuable.  Thanks!

 

I recently acquired a small, digital kitchen scale, and there will surely be some egg weighing experiments coming up.

[greygarious]

Double yolks happen when the hens first begin laying, and their hormones haven't balanced out yet, according to my local poultry farmer.  I agree with using them no differently than ordinary eggs, unless you are separating them, in which case at least measure them by volume, if you don't have a scale.