The large poultry houses have NEVER given hormones to any birds. Over 70 years of selective genetics, the birds have changed due to the consumers wishes. The consumer likes more white meat. The industry found males and females that by nature had larger breasts, they bred them together, and their offspring had larger breasts. Many hundreds of generations later the birds are much larger and have larger breasts. Laying hens are kept in a cleaner housing, and up off the ground so they don't walk in each others manure causing disease to spread, than any small home barn. Because they are low on the food chain, they are less stressed when kept close together. A stressed hen will retain a yolk up in their oviduct, when she relaxes the next day, the next yolk being released from the cluster will catch up with the on being held. They both move down, creating the double yolked egg. Since the profit on the "entire dozen" is between 2 and 3 cents, the producer will do everything to not stress the hens. Disease, loud noises, predators. So more often than not, the majority of the house will stress, they have to send those eggs to bakers. But don't make more for them when it takes two days production time. The white twisted tissue attached to the end of the yolk is the chaleaze and yes it hold the yolk steady inside the shell. Today we have "emotional consumers" due to the marketing. The leading poultry scientists agree, "the best egg to buy is the cheapest egg, they are all the same". Everything else you have heard is "perceived value". They have to make you believe their eggs are better. There are 6000 air pores on the shell of an egg. They will absorb odor and bacteria. Eggs are not refrigerated around the world, no refrigerators, The gather for each days use. Bacteria grows. In the stores, the eggs have a thin layer of glycerine to slow absorption. Until the eggs reach the store, no human has touched the eggs.
The large poultry houses have NEVER given hormones to any birds. Over 70 years of selective genetics, the birds have changed due to the consumers wishes. The consumer likes more white meat. The industry found males and females that by nature had larger breasts, they bred them together, and their offspring had larger breasts. Many hundreds of generations later the birds are much larger and have larger breasts. Laying hens are kept in a cleaner housing, and up off the ground so they don't walk in each others manure causing disease to spread, than any small home barn. Because they are low on the food chain, they are less stressed when kept close together. A stressed hen will retain a yolk up in their oviduct, when she relaxes the next day, the next yolk being released from the cluster will catch up with the on being held. They both move down, creating the double yolked egg. Since the profit on the "entire dozen" is between 2 and 3 cents, the producer will do everything to not stress the hens. Disease, loud noises, predators. So more often than not, the majority of the house will stress, they have to send those eggs to bakers. But don't make more for them when it takes two days production time. The white twisted tissue attached to the end of the yolk is the chaleaze and yes it hold the yolk steady inside the shell. Today we have "emotional consumers" due to the marketing. The leading poultry scientists agree, "the best egg to buy is the cheapest egg, they are all the same". Everything else you have heard is "perceived value". They have to make you believe their eggs are better. There are 6000 air pores on the shell of an egg. They will absorb odor and bacteria. Eggs are not refrigerated around the world, no refrigerators, The gather for each days use. Bacteria grows. In the stores, the eggs have a thin layer of glycerine to slow absorption. Until the eggs reach the store, no human has touched the eggs.