What causes runny eggs?
This is the most common problem in the industry. Here are the most common problems in order of prevalence:

1. improper storage
2. old eggs (improper rotation)
3. hot weather during lay
4. flock health

What causes blood spots in eggs?
Blood spots are also called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots.

Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally, these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish.

Blood spots are more commonly found in brown eggs. The reason is two-fold. Firstly, the genetics of brown birds predisposes them to lay more eggs with blood spots in them. Secondly, during the candling procedure, the brown shell of the egg appears to have a red tint to it, which makes the task of looking for a red spot behind it extremely difficult.

If double yolk eggs are as rare as twins, why did I get more than one in a container?
There are approximately two hundred egg producing barns in B.C. These eggs are graded barn by barn at the grading plant. Most double yolk eggs are produced by young birds, so therefore barns that contain young flocks have a large concentration of these eggs. Usually a young bird will lay a small egg, but if the egg is a double yolk, it tends to be either large or extra large size. This tends to be true in humans as well, where expectant mothers tend to become “larger” for multiple birth pregnancies. Knowing all this, if you look at the extra large and large eggs coming from a young flock, the chances of it being a double yolker are actually quite high. So chances are, the container with lots of double yolk eggs is from a young flock of birds. If you got a single double yolk egg, it probably came from a more mature flock.

Why are there differences in yolk colour?
Yolk colour depends on the diet of the hen. If she gets plenty of yellow-orange plant pigments known as xanthophylls, they will be deposited in the yolk. Hens fed mashes containing yellow corn and alfalfa meal lay eggs with medium yellow yolks, while those eating wheat or barley yield lighter-coloured yolks. A colourless diet, such as white cornmeal produces almost colourless yolks. Natural yellow-orange substances such as marigold petals may be added to light-coloured feeds to enhance yolk colour. Artificial colour additives are not permitted. Most buyers in this country prefer gold or lemon-coloured yolks. Yolk pigments are relatively stable and are not lost or changed in cooking.

Sometimes there is a greenish ring around hard-cooked egg yolks. It is the result of sulphur and iron compounds in the egg reacting at the surface of the yolk. It may occur when eggs are overcooked or when there is a high amount of iron in the cooking water. Although the colour may be a bit unappealing, the eggs are still wholesome and nutritious and their flavour is unaffected. Greenish yolks can best be avoided by using the proper cooking time and temperature and by rapidly cooling the cooked eggs.

Occasionally several concentric green rings may be seen in hard-cooked egg yolks. A yolk develops within the hen in rings. Iron in the hen's feed or water as the rings are formed may cause this colouring.