I had a great low fat recipe for a squash pie that had in it four eggs. I tried to take only the egg-whites with no yolk but the pie didn't come out right. It just didn't coke completely, it took about 2 hours till it was almost cooked (instead of 1 hour) and the inside wouldn't cook while the top was almost burnt.  it didn't rise i.e. it was shallow in its height. In addition to not putting the yolk in, I also forgot to preheat the stove.  Does anybody know how can I make the pie well without the yolk? Was this only a preheating the stove problem? 
If you're getting your eggs from a supermarket, they won't hatch. This is the case with eggs you get for eating from almost any source.  Hens lay eggs even if they haven't been, umm, mating with a male. Any egg laid in those circumstances will never hatch because it's unfertilized, and that's the standard practice for any commercial egg operation.  Now if you have a free ranging hen and a rooster too, and they're not kept apart, then yeah, you could get a fertilized egg. And that egg needs to be kept properly warm to hatch. 