The success of a hatch is decided before you even switch on the incubator. A poorly stored egg loses its viability and will not hatch, even under perfect incubation conditions. Here is how to store your hatching eggs to keep as many embryos alive as possible.
The maximum age of eggs
Use eggs under 7 days old whenever possible, because that is when fertility is at its best. Up to 10 days hatching is still possible, but the rate drops clearly after a week. Beyond that, the rate falls sharply. Mark the lay date on each egg in pencil to track the order.
The right storage temperature
Store eggs at 12 to 15 °C, in a cool, stable room, away from sunlight and drafts. Never put them in the fridge: it is too cold and too dry, which damages the embryo. A cellar or an unheated room works well.
Pointy end down and tilting
Set the eggs large end up, pointy end down: this keeps the air cell in place and the yolk well centered. Tilt or gently turn the eggs at least once a day to stop the yolk from sticking to the shell. Simply propping the box up on one side then the other is enough.
Never wash them
Do not wash hatching eggs: you would remove the cuticle, the thin natural protective layer that blocks bacteria. Instead choose eggs that are clean from the start by keeping the nest boxes clean. If an egg is slightly dirty, rub it dry with a cloth, without water.
Selecting the right eggs
- Medium, even size, neither too big nor too small
- Normal shape, not round and not too pointed
- Smooth, intact shell, with no cracks or porosity
- Clean, unwashed eggs with an intact cuticle
Warming to room temperature before setting
Take the eggs out of storage and let them rise gently to room temperature a few hours before placing them in the incubator. This avoids condensation on the shell and a thermal shock. Once incubating, turn them at least 2 times a day, ideally 3, until lockdown.