Double-Yolk Egg (Pan-Fried) Calories

A double-yolk egg forms when a hen releases two yolks close together and both become enclosed in the same shell. It is more common in young hens starting to lay, and some hens are genetically more prone to it.

Yes, a pan-fried double-yolk egg is safe to eat when it is fresh, handled properly, and cooked thoroughly. People who need to avoid runny or raw eggs should cook both yolks until firm.

Crack the egg gently into a small bowl first, then slide it into a lightly oiled pan over low-to-medium heat. Cook it slowly; covering the pan helps set the whites on top without flipping the egg.

Double-yolk eggs are uncommon in ordinary cartons, though their frequency varies by the hens that laid them. They are more likely from young hens and from breeds or flocks selected for larger eggs.

Almost never. Most double-yolk eggs sold for eating are unfertilized, and even if fertilized, two embryos rarely develop successfully in the space of one shell. A pan-fried egg, of course, cannot hatch.

Often, yes: two yolks usually take up more room, so the shell may contain a larger-than-usual egg. Size is not a dependable way to confirm two yolks, though; you can usually tell only after cracking it.

Not reliably at home. Double-yolk eggs are sometimes larger, and commercial candling can reveal clues inside the shell, but appearance alone cannot confirm it. The yolks are usually visible only once you crack the egg.

A yolk can break if its membrane is weak, the egg has been handled roughly, or it hits the pan hard. Crack the egg onto a flat surface and transfer it gently from a small bowl to the pan.

Refrigerate leftover pan-fried double-yolk egg promptly in a covered container and eat it within a few days. Reheat it until hot throughout; leaving cooked egg at room temperature for an extended time can allow bacteria to grow.