On Jan 26, 12:13*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>

Only a few in the thousands I've cracked, but they were truly stinky.
Don't even ask about the frozen buckets of them with the red stuff on
top! Ugh- the only worse thing is having a hangover when dealing with
them.