I've had the same problem several times myself, although I incubate at low
room temperatures (72-76 F.). When an otherwise viable-looking egg hasn't
hatched within a week of its sibling, or when an egg goes bad around the
expected hatch date, I open it. Almost without fail the dead crested is a
dark red (burgundy?) with a lot of mottling. In fact, one I have that fits
this description and that hatched out about nine months ago had a similar
sibling which did die. The survivor has proven to be very fragile--two-thirds
the size of the ones that hatched out at about the same time. However, its
color and pattern are spectacular.
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