Whether you're a first-timer or a seasoned chicken keeper, this guide walks you through preparing your incubator step-by-step, with special attention to the unique needs of shipped eggs.

Step 1: Choose the Right Incubator

All incubators share the same goal: to maintain a stable environment that mimics a broody hen’s body. But not all are created equal.

Still Air vs. Forced Air:

• Still air incubators (no fan) should be set to 101.5°F, as heat rises and layers unevenly.

• Forced air incubators (with a fan) keep the temperature consistent and should be set to 99.5°F.

Manual vs. Automatic Turning:

Manually turning eggs three or more times a day works fine, but automatic turners prevent skipped turns and reduce handling—a big bonus for fragile shipped eggs.

Step 2: Sanitize Before Use

Even a brand-new incubator should be cleaned thoroughly. Bacteria and mold can thrive in warm, moist environments and may kill developing embryos.

Use a 10% bleach solution or white vinegar diluted with water. Rinse thoroughly and allow all parts to dry completely before setting it up.

Step 3: Calibrate Temperature and Humidity

Do not rely solely on your incubator’s built-in thermometer. Many are off by 1–3 degrees, enough to cause early or late hatching—or death in shell.

Use a calibrated thermometer and hygrometer.

Place them at egg level for the most accurate readings. Run the incubator for 24 hours to confirm it can maintain a stable environment before adding any eggs.

Ideal conditions for shipped chicken eggs:

• Temperature: 99.5°F (forced air) or 101.5°F (still air)

• Humidity (Days 1–18): 35–45%

• Humidity (Lockdown, Days 18–21): 65–75%

Step 4: Prepare a Safe Resting Place for Your Eggs

Let shipped eggs rest, pointed-end down, for 12 to 24 hours before incubation. This allows the air cell to settle and the internal structures to stabilize.

Some experienced hatchers avoid turning the eggs for the first 3 days to reduce internal damage in eggs with detached or wobbly air cells. You can also incubate shipped eggs upright in egg cartons with the tops cut off, to minimize jarring.

Step 5: Load the Incubator and Monitor Closely

Once settled, place the eggs in the incubator. If you’re using an automatic turner, double-check that it’s moving gently and consistently.

During the first week, resist the urge to candle too much.

Development can be delayed in shipped eggs. Wait until Day 7 to candle and look for clear signs of veins and embryo movement. Mark any questionable eggs and check again at Day 10 before discarding.

Step 6: Lockdown with Care

At Day 18, stop turning the eggs and increase humidity to 65–75%. This softens the membrane and shell, helping chicks hatch safely.

Ensure your water channels are filled, consider adding a wet sponge if humidity is low, and do not open the incubator during hatch unless absolutely necessary. A quick drop in humidity can cause chicks to become shrink-wrapped inside the shell.

Summary

Setting up your incubator properly is half the battle in hatching shipped eggs. With the right equipment, careful calibration, and patience, you can create the perfect environment for those fragile embryos to develop and thrive.