Why would you want to do an egg dip? Some diseases that affect chickens are passed on through their eggs. An egg dip can and will kill the majority of those organisms. Done correctly it will not hurt your hatch rate and can decrease the mortality of chicks in the later stages of incubation. Please remember to not "scrub" the eggs. Eggs have a clear protective coating called a "bloom" and you don't want to damage that or push the bacteria into the shell.
For washing and rinsing hatching eggs ALWAYS use water warmer than the egg! Keep pointed end of egg down, dip in solution and let dry. After the eggs have dried continue with the dipping mixture following directions closely. Popular choices for rinses are oxine and/or hydrogen peroxide.
TYLAN EGG DIP:
This procedure has been used to destroy pathogenic organisms such as Mycoplasma spp. that can be carried on the hatching eggs. The procedure must be conducted exactly as described, and is not intended as a routine hatching egg treatment. The procedure has been primarily used in unusual situations but is becoming more common as poultry keepers try to keep diseases curbed.
The antibiotic solution contains 500 ppm gentamycin sulfate
Mixture : 1/4 tsp to 4 cups of water or 1 gram tylosin per liter of water.
The hatching eggs must be carefully washed, rinsed, and sanitized prior to treatment.
The eggs are then prewarmed to 100 degrees F for 3-6 hours and immediately submerged into the antibiotic solution that has been previously
cooled to 60 degrees F. The eggs are left in the antibiotic solution for 30
minutes before being placed into the incubator
sly cooled to 60 degrees F. The eggs are left in the antibiotic solution for 30 minutes before being placed into the incubator.