Do you soft boil them for longer or shorter than single yolkers?
Say you want maximally runny yolk, right, so you’d do a normal egg for 3-4 mins depending on size. But if you’ve got extra yolk do you want to cook it longer to increase the tension in the egg white (for intact peeling)? Or does yolk cook faster so you cook it for less time?
Anyway this is a thought experiment because how would you ever know? (Boxes of double yolkers don’t exist in my mind, they ruin the sense of accomplishment and wonder of getting a doubler.)
They’ll be from the same chicken. Some chickens are predisposed to lay double yokers (I know from experience). It’s like how twins run in the family (wild hypothesis).
I read once that the egg people have machines that scan for double yolkers and remove them from the regular boxes of eggs. So my working theory is the machine was broken
I’ve never even had a double yolker and I thought they were rare like 4 leaf clover (have seen) or a bag of salt n shake with two sachets of salt. (also have seen)
Both yolks are obscured by a shell. Maybe you hold it up to the light? idk