How long after an egg is hatched should it be refrigerated?

You mean laid, not hatched?

From MyPetChicken.com --

Q: How long can eggs be left outside once they've been laid before being refrigerated?
A: You will want to gather eggs every day, and refrigerate them as soon as they've been gathered. This keeps them freshest. However, in the "good old days," of course, eggs were not refrigerated right away. That's surprising to many people!

Read more about this at:

How long can eggs be left outside once they've been laid before being refrigerated? from My Pet Chicken (http://www.mypetchicken.com/backyard-chickens/chicken-help/How-long-can-eggs-be-left-outside-once-theyve-H162.aspx)

I used to help my Idaho aunt candle eggs to check for chick embryos inside. If we found any like that, we threw those eggs away.

You don't mean hatched, that is a chicken produced from an egg

You mean after an egg is layed; after gathering and cleaning, refrigerate immediately. Sometimes they are difficult to find so it doesn't necessarily mean they are gathered the same day laid.

You mean laid, not hatched?

from MyPetChicken.com --

Q: How long can eggs be left outside once they've been laid before being refrigerated?
A: You will want to gather eggs every day, and refrigerate them as soon as they've been gathered. This keeps them freshest. However, in the "good old days," of course, eggs were not refrigerated right away. That's surprising to many people!

Read more about this at:

How long can eggs be left outside once they've been laid before being refrigerated? from My Pet Chicken (http://www.mypetchicken.com/backyard-chickens/chicken-help/How-long-can-eggs-be-left-outside-once-theyve-H162.aspx)

I used to help my Idaho aunt candle eggs to check for chick embryos inside. If we found any like that, we threw those eggs away.

Embryo or blood spot? Some people don't mind the blood spot.

Embryo or blood spot? Some people don't mind the blood spot.
If we could see the embryo, we threw out the egg. Blood spots were okay. The eggs were for family use, and no one died after eating eggs containing blood spots. In fact, my aunt's family lived long lives, so maybe the blood spots were a good thing. :)

Yes, I know about chickens everything. I used to have plymouth rocks and road island reds.

Yes, I know about chickens everything. I used to have plymouth rocks and road island reds.
In the dim recesses of my memory, I vaguely remember my aunt gave the eggs that contained embryos to the farm dogs and cats to eat. Does that make sense, or am I dreaming?

In the dim recesses of my memory, I vaguely remember my aunt gave the eggs that contained embryos to the farm dogs and cats to eat. Does that make sense, or am I dreaming?

I never did that. I got my eggs every morning.

I never did that. I got my eggs every morning.
She did too, and we rarely found one with an embryo in it, but sometimes a hen would be ornery or we'd miss an egg.

I know how much my cats love licking up egg yolk left on my breakfast plate, so am probably dreaming about the dog-cat thing.

In the old days people covered eggs with Vaseline. It's supposedly as good as refrigeration, because the object isn't to be cold but to keep air from getting through pores in the shell.
Similar to the purpose of a root cellar - kept air off vegetables and fruit, using dirt or straw, etc.
And most of us remember when fancy fruit was wrapped in a square of green paper.

Fr_Chuck had posted once about buying pidan at a Chinese market stall. From Wikipedia,

Century egg or pidan (Chinese: pinyin: pídàn), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.

Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, translucent jelly with little flavour.

Fr_Chuck had posted once about buying pidan at a Chinese market stall. From Wikipedia,

Century egg or pidan (Chinese: pinyin: pídàn), also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.

Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, translucent jelly with little flavour.

Sounds just so yummy!

Sounds just so yummy!
Like Green Eggs and Ham?

Like Green Eggs and Ham?

Dr suess who was well travelled probably got that idea from traditional Chinese