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Have you ever had a bad egg?

2 months ago
last modified: 2 months ago

Bakers tell you to crack eggs into a small dish so it doesn't ruin the batter if it's a bad egg. In my fifty years of baking, I've never had a bad egg from the supermarket. I always add them right in, but I do try to give a sniff before they leave the shell. I'm wondering if bad eggs even exist in modern egg production.

Have you ever had a bad egg? Do you take the extra step of cracking them into a dish first?

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