Not all eggs are suitable for incubation, and choosing the right ones is crucial for a successful hatch. Select eggs that are clean, medium-sized, and have a strong shell. Avoid eggs that are too large, too small, cracked, or dirty, as they are less likely to develop properly.
Freshness is another important factor—eggs should be incubated within 7 days of being laid for the best results. Store them in a cool, dry place at about 55-60°F (13-16°C) with the pointed end facing down if they need to be kept before incubation. Avoid washing the eggs, as this removes the natural protective coating (bloom) that helps prevent bacteria from entering.
Candling, or shining a light through the eggs, is a great way to check for internal defects. Fertilized eggs will show a dark spot (the developing embryo) and blood vessels after a few days of incubation. Unfertilized or dead embryos will appear clear or show no development.