The yogurt hatch needs to be turned over manually. You must turn the egg once every five hours at most, otherwise the mucosa will stick to the eggshell embryo. From the second day after hatching, turn the sheets indoors. When turning eggs, you must open the lid. Too high or too low outside temperature will affect eggs.

On day 15, the eggs should be cooled for 10 minute every day. Because the egg itself will start to heat up at this time, and the temperature will be higher than the default temperature of the yogurt machine. If the egg is not cold, a stillbirth may occur.

If you pay attention to the old hen hatching eggs, you will find that the hen will stand up from time to time in the later stage, which is actually cooling the eggs. If the eggs hatch, the incubation time is about 20 days, which means you have to stop turning the eggs on 18, and the rest is waiting for the baby chick to hatch by itself. Never help the baby chick hatch by hand, so the baby chick will die.

Yellow soft-shelled eggs:

Double-yellow eggs and triple-yellow eggs are mainly due to the fact that the follicles in the hen's ovary are too close or mature at the same time, and the mature eggs are constantly discharged to the fallopian tube, so that two or three eggs meet in the fallopian tube and are wrapped together by egg white or eggshell membrane, that is, two or three yolks are wrapped in the same eggshell, becoming double-yellow eggs or triple-yellow eggs, and the formation period is mostly chicks that have just finished laying.

The eggshell is so thin that there is no eggshell at all, so it is called soft-shelled egg. The main component of eggshell is calcium carbonate, which needs to contain a lot of calcium in hen's food.

Soft-shelled eggs may be produced if there is a lack of calcium or vitamin D in food, or because of the reaction after injection of chicken plague vaccine, or because the oviduct peristalsis is strengthened after the chicken is frightened, and the eggshell can only be formed after it is produced.