<RJ> wrote:
> I notice that all the chefs
> break their eggs into a bowl/cup
> before adding them to the recipe.
>
> This is supposed to detect "the bad egg".
>
> Thinking back.... in twenty years, ( 10,000 eggs ?? )
> I've NEVER encountered a bad egg.
>
> Has anyone here ever gotten a bad egg ?
>
> <rj>

yes, an egg with blood in it. Had I cracked that into my cake batter
directly I would have lost everything. Hence the separate bowl for
cracking into first.