Usually, the egg producers use a process called candling to separate out the double yolk eggs. Commercial processors do it with computer imaging but perhaps some of the organic and free-range folks are more lax or don't bother to do it at all. I have been buying the Nellie's brand organic eggs from the grocery store and I rarely see a double yolk.

When I was growing up, double yolk eggs were somewhat unusual. It wasn't a rarity, but a cool surprise. In recent years, I have noticed an increase in double yolk eggs. Almost every dozen has one. Last week I had a dozen from Mom's where every single egg had a double yolk.

Anyone else notice this or am I seeing things?