Hey everyone! So I recently started experimenting with different types of eggs for baking, and I stumbled upon a little debate in the baking world about using fresh eggs versus frozen ones. Some say that frozen eggs have a higher blast rate and achieve a better rise in baked goods, while others swear by the quality of fresh eggs for the perfect texture.
I’m curious to hear about your experiences with fresh and frozen eggs when it comes to baking. Have you noticed a difference in blast rate or overall results? I’d love to gather some insights before my next baking adventure. Let’s share our thoughts and learn from each other!
It is commonly seen to have normal attrition rates with fresh eggs, and even higher rates with frozen eggs. Fresh eggs typically fertilize better, but your age of 37 is a significant factor to consider.
It is quite typical to have 30-50% of fertilized eggs develop into embryos. You are within the expected range at 30%, which aligns with the average for IVF patients overall.
That sounds like a typical attrition rate.
I underwent two egg retrievals at 35 years old, followed by a thaw two years later to create embryos. No fertility issues were found. The first retrieval resulted in 26 retrieved, 14 mature, 10 fertilized, 2 blasts, and 1 miscarriage. The second retrieval had 18 retrieved, 13 mature, 8 fertilized, and 0 euploid. At 37 years old, I underwent a third retrieval with fresh eggs resulting in 21 retrieved, 10 mature, 8 fertilized, and 2 euploid blasts, but unfortunately, both transfers failed.