Obtaining Hatching Eggs
Most eggs sold in stores are not fertile and cannot be hatched. Fertile eggs must be ordered from hatcheries or from poultry farmers having roosters in their flocks. Check with potential suppliers well in advance. Your county extension agent or extension poultry specialist may be able to suggest a source.
Hatching eggs should be incubated within 1 week to 10 days after they are laid. Hatchability declines rapidly when incubation is postponed for more than 10 days. Until they are incubated, hatching eggs should be stored in cartons or cases—large end up—at 40 to 70° F. (50-60° F. is best) with a relative humidity of about 75 percent. If the eggs are to be stored for more than 2 to 3 days before they are incubated, their positions should be changed each day to reduce the tendency for the yolks to stick to the shells. Begin by propping up one end of the case or carton; each day, change the position of the block, or turn the container end for end. If you can have your eggs supplied within 1 or 2 days before you incubate, you eliminate these procedures.
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