Hatching poultry requires sourcing fertile eggs, which differ significantly from those found in grocery stores. A fertile egg is produced by a hen that has mated with a rooster, containing the genetic material necessary to develop an embryo. Because of this potential for life, the egg must be handled under specific environmental conditions to preserve viability until incubation begins. Sourcing these specialized eggs requires focusing on quality, health assurance, and transport logistics.
Defining Fertility and Assurance Standards
The fundamental difference between a fertile egg and a standard egg is the presence of the blastoderm, the collection of cells on the yolk that contains the beginning of the embryo. In a fertile egg, this spot appears larger with a distinct ring, often described as a bullseye, while an infertile egg displays only a solid white spot, the blastodisc. Grocery store eggs are almost universally infertile because commercial flocks are intentionally kept without roosters, and cold storage conditions would quickly destroy any embryo viability.
Buyers should prioritize eggs sourced from flocks with documented health standards, as diseases can be transmitted through the egg. The National Poultry Improvement Plan (NPIP) is a voluntary program that certifies poultry breeding flocks, providing a uniform standard for disease control. NPIP certification assures buyers that the flock is regularly tested for serious, egg-transmitted diseases such as Pullorum-Typhoid and Avian Influenza.
The lowest level of NPIP participation is “U.S. Pullorum-Typhoid Clean,” which is the minimum requirement for shipping poultry products across state lines. This certification indicates the breeder is committed to biosecurity and flock health, directly affecting the hatchability and health of the resulting chicks. Eggs from certified breeder flocks are specifically managed for hatching, unlike eggs processed for the table egg market.
Evaluating Different Sources for Purchase
The choice of where to purchase fertile eggs involves balancing access to specific breeds against the risks associated with egg handling and transit. Online hatcheries and specialized breeders offer the widest selection, including rare or exhibition-quality poultry that may be unavailable locally. These larger operations often provide guaranteed breed purity and are typically NPIP certified, which is necessary for interstate shipping.
The primary drawback to purchasing from an online source is the inherent risk of shipping, which can drastically reduce the hatch rate. Eggs are highly susceptible to damage from rough handling, temperature fluctuations, and pressure changes during transport. Specialized foam shippers or double-boxing methods mitigate physical damage, but environmental factors like extreme temperatures or non-pressurized cargo holds remain outside the seller’s control.
Purchasing from local farms, small breeders, or agricultural swaps is a more reliable option for hatch rates, as it eliminates shipping stress. Eggs can be collected directly from the source, guaranteeing minimal travel time and optimal freshness. The trade-off is often a smaller selection of breeds and a potential lack of formal NPIP certification, though many local breeders maintain excellent biosecurity standards.
Feed stores and agricultural supply chains provide convenience, but the eggs they stock are sourced from commercial hatcheries and may have been in transit or storage for an unknown period. Their age and handling mean the hatch rate can be unpredictable. Selecting a local source allows for a better assessment of the flock’s health and ensures the eggs endure less physical stress.
Handling and Storing Eggs Before Incubation
Once fertile eggs arrive, proper management is necessary to maintain the embryo’s viability until incubation. Shipped eggs must be allowed a rest period, typically 12 to 24 hours, to stabilize the internal contents. The eggs should be placed blunt end up during this settling period to allow the air cell, which can become detached during transit, to re-center itself.
For short-term storage, the goal is to keep the embryo dormant without triggering development, requiring a cool, humid environment. The ideal temperature range is between 53 and 65°F (12 to 18°C), which is above standard refrigeration temperature. Relative humidity should be maintained at 70 to 85% to prevent the egg from losing too much internal moisture, which can compromise the embryo.
During storage, eggs should be positioned with the blunt end facing upward in an egg flat. To prevent the yolk from adhering to the inner shell membrane, the eggs should be turned or tilted once daily. Hatchability rates decline significantly after seven to ten days of storage, as the nutritional content and membrane quality degrade.