On Jan 26, 3:13 pm, "<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, very rarely but it does happen. Chefs probably do it out of
habit or early training. In a 'real' kitchen (tm) one might easily
crack 4-5 boxes of eggs (IIRC that's 144*5) into a large kettle or
pail. One bad egg could spoil the entire kettle. Therefore it makes
sense to use the bowl approach.

I don't bother at home as the possibility of a bad egg is very low and
the cost factor even if I get one is neligible compared to the cost
for a professional kitchen both in money and time--it takes quite a bit
of time to crack a few dozen eggs.

John Kane, Kingston ON Canada