double-yolkers

Last night I was cooking buckwheat pancakes (galettes de sarrasin) from Brittany with an egg-and-ham filling. The first egg I used contained a double yolk, a fairly rare occurrence, at least in my kitchen! Then came the second pancake and, unbelievably!, a second egg with a double yolk! This sounded too unbelievable to be…unbelievable! The experiment stopped there as no one else wanted another galette, but tonight, when making chocolate mousse, I checked whether or not the four remaining eggs also were double-yolkers…and indeed they were. Which does not help when separating yolks from white, by the way. Esp. with IX fingers. At some stage, during the day, I remembered a talk by Prof of Risk David Spiegelhalter mentioning the issue, even including a picture of an egg-box with the double-yolker guarantee, as in the attached picture. But all I could find first was this explanation on BBC News. Which made sense for my eggs, as those were from a large calibre egg-box (which I usually do not buy)… (And then I typed David Spiegelhalter plus ‘double-yolker” on Google and all those references came out!)