How to store hatching eggs before placing them in the incubator
Hatching eggs are eggs intended for incubation — not for eating. How they are stored before incubation has a major effect on hatchability. We explain what to do: temperature, humidity, position and how long you can keep them.
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Before an egg reaches the incubator it goes through a waiting period — from the moment it is laid to the moment it is set for incubation. What happens to the egg during this time has a real effect on how many chicks hatch from it. Too warm, too dry, too long, in the wrong position — each of these mistakes reduces hatchability. Fortunately, the rules for storing hatching eggs are straightforward.
How does a hatching egg differ from a table egg?
A hatching egg is a fertilised egg that — under the right conditions in an incubator — will hatch into a chick. Inside is an embryo that starts developing when the temperature is warm enough. That is why storage temperature matters so much: too high (above about 23–25°C) and the embryo starts developing prematurely and dies before ever reaching the incubator. How incubation itself works is covered in the guide on poultry egg incubation, and the internal structure of the egg in egg anatomy.
Where do the figures in this guide come from?
The values given (temperature, humidity, time) are indicative ranges widely used in poultry farming. They may differ slightly depending on species, genetic line and the recommendations of your specific hatchery supplier or incubator manufacturer. Treat them as a good starting point — and check supplier guidelines for your particular line.
Storing hatching eggs — step by step
- 1
Collect eggs frequently and keep only clean ones
Collect eggs several times a day — the sooner an egg reaches the right storage conditions, the better. Select only clean eggs with a normal shape and a firm, undamaged shell. Do not wash dirty eggs aggressively with water or cleaning products — this destroys the natural protective coating on the shell (the cuticle), through which the egg breathes. If you must remove dirt, wipe it gently with a dry cloth or sandpaper.
- 2
Place eggs blunt end up
The blunt end of the egg is the broader one, where the air cell sits (a small air pocket just under the shell). During storage the air cell should face upwards — this keeps the yolk in the correct position relative to the embryo. You can store eggs in special hatching egg trays or in ordinary egg cartons, blunt end up.
- 3
Store at around 14–15°C
This is the critical condition. At this temperature the embryo does not develop — it is dormant but alive. Too cold (below about 8–10°C) can damage the embryo. Too warm (above about 23–25°C) — the embryo starts developing prematurely and dies. Room temperature (20°C and above) is too high. The best places are a cool cellar, a store room, or a dedicated egg storage cabinet with temperature control.
- 4
Maintain relative humidity of about 60–80%
An egg loses water through its shell — this is a natural and necessary process, but if humidity is too low the egg loses too much water and dries out. At 60–80% humidity, water loss is at the right level. If you are storing eggs in a dry room, you can place a bowl of water or a damp towel nearby. Dedicated cabinets have a built-in humidity controller.
- 5
Do not store for more than 7 days
Hatchability starts to decline noticeably after one week from laying. After 10–14 days the result may be significantly worse. Incubation time also lengthens with longer storage. Plan hatches so that eggs reach the incubator no later than 5–7 days after laying. If you must store longer — turn the eggs gently once a day (see the next step).
- 6
If storing longer, turn eggs once a day
Turning prevents the yolk from sticking to the egg membrane. Once a day, tilt the tray by 30–45 degrees alternately to each side. If the eggs stand blunt end up, you can place a wedge under one side of the tray and move it to the other side the next day. Turning is not essential for storage up to 7 days but helps with longer periods.
- 7
Before incubation, warm eggs slowly to room temperature
If you put cold eggs (14–15°C) straight into a warm incubator (37–38°C), condensation will form on the shell — just like a cold bottle taken from the fridge. Moisture on the shell blocks the pores and encourages bacterial contamination. To avoid this, take eggs out of cold storage and leave them at room temperature (20–22°C) for several hours — ideally 6–12 hours — before placing them in the incubator. More on incubator conditions in the guide on poultry egg incubation.
Optimal hatching egg storage conditions — overview
Four key parameters that determine whether hatching eggs retain good hatchability.
Temperature: approx. 14–15°C
The embryo stops developing (goes dormant) below the so-called physiological zero (approximately 23–25°C for chickens). Storage at 14–15°C keeps the embryo in a safe dormant state. Too low a temperature (below about 8°C) can damage the embryo. Too high causes premature and uncontrolled development — the egg loses hatchability before it reaches the incubator. How the embryo develops inside the incubator is covered in embryo development in the egg.
Humidity: approx. 60–80%
An egg exchanges gases and loses water through pores in the shell. Too dry an environment speeds up drying and can damage the internal membranes. Too humid an environment encourages mould and bacteria on the shell. The 60–80% range is a safe optimum for most poultry species.
Position: blunt end up or slight tilt
The air cell facing upwards helps the yolk maintain the correct position. Alternatively you can store eggs at a slight tilt (about 30–45°) and change the direction daily — this mimics the natural turning by a brooding hen. Do not lay eggs horizontally for extended periods — the yolk may stick to the membrane.
Time: ideally up to 7 days
The fresher the egg that goes into the incubator, the higher the hatchability and the shorter the incubation time. After 7 days hatchability begins to decline noticeably. After 2 weeks it may drop by many percentage points compared with fresh eggs. Plan hatches so that eggs wait as briefly as possible. What affects hatch results inside the incubator is covered in hatch analysis (breakout).
The most common mistakes when storing hatching eggs
A few things that most often reduce hatchability — before the egg even reaches the incubator.
Keeping eggs at room temperature
Room temperature (20°C and above) is too warm — the embryo starts developing irregularly and weakens or dies. The most common mistake is leaving eggs on a windowsill, a countertop or in a warm room. Even a few hours in too warm a location can reduce hatchability.
Washing eggs with water before storage
Dirty eggs are tempting to wash — but water destroys the natural protective coating on the shell (the cuticle), through which the egg breathes. Without it, bacteria penetrate more easily. Dirty hatching eggs are better set aside or gently wiped with a dry cloth. Washing with water is only acceptable in exceptional cases, using egg disinfectant — and only just before incubation.
Putting cold eggs straight into a warm incubator
A cold egg (14–15°C) placed directly into an incubator (37–38°C) will form condensation on its shell — just like a cold bottle in a warm room. The moisture blocks pores and encourages bacterial infection. Always warm eggs to room temperature over 6–12 hours before placing them in the incubator.
Storing eggs for too long
After 7 days hatchability starts to decline noticeably and incubation time lengthens. Eggs stored for more than 2 weeks may show significantly worse hatch results. Plan hatches in advance so eggs do not wait too long.
Frequently asked questions about storing hatching eggs
What is a hatching egg?add
A hatching egg is a fertilised egg that — under the right conditions in an incubator — will hatch into a chick. Unlike a table egg (which may be unfertilised), a hatching egg contains a live embryo. That is why it requires special storage conditions: too high a temperature causes the embryo to start developing prematurely and die.
What temperature should hatching eggs be stored at?add
The optimal storage temperature for hatching eggs is approximately 14–15°C. At this temperature the embryo is dormant — it does not develop but remains alive. Temperatures above about 23–25°C cause premature and uncontrolled embryo development. Temperatures below about 8°C can damage the embryo. Room temperature (20°C and above) is far too high for storing hatching eggs.
How long can hatching eggs be stored?add
Ideally no longer than 7 days from laying. After one week hatchability starts to decline noticeably — fewer chicks hatch and incubation time lengthens. With longer storage it helps to turn eggs once a day to prevent the yolk from sticking to the membranes. Plan hatches so that eggs reach the incubator as soon as possible.
How should hatching eggs be positioned during storage?add
Blunt end (the wider end) up — that is where the air cell is. This keeps the yolk in the correct position relative to the embryo. You can also store eggs at a slight tilt and change the direction of the tilt daily. Do not lay eggs horizontally for extended periods, as the yolk may stick to the membrane.
Why should hatching eggs not be washed before storage?add
An egg has a natural protective coating on its shell (the cuticle) that protects it from bacteria and regulates gas exchange. Washing with water destroys this layer and opens the way for bacteria. That is why only clean eggs should be selected for hatching, and dirty ones should not be washed aggressively — at most wiped gently with a dry cloth. Exceptionally, if washing is necessary, do it just before incubation using an egg disinfectant.
Why must eggs be warmed before placing them in the incubator?add
A cold egg placed straight into a warm incubator (37–38°C) will form condensation on its surface — just like a cold bottle taken from the fridge gets covered in droplets. This moisture blocks the pores in the shell and encourages bacterial contamination, reducing hatchability. The solution: remove eggs from cold storage and leave them at room temperature for 6–12 hours before placing them in the incubator.
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