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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Egg went missing
Date: Tue, 8 Apr 2025 01:05:49 +0000
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On Mon, 7 Apr 2025 21:08:33 +0000, Ed P wrote:

> On 4/7/2025 3:26 PM, dsi1 wrote:
>
>>
>> The video was about a method of cracking open eggs in a restaurant. He
>> uses a ladle to crack the shell. He uses his right hand to dump the egg
>> into the ladle. He does that to check the egg before adding it to the
>> bowl. If everything is okay, he dumps the egg into the bowl and cracks
>> another egg.
>
> That makes sense to avoid contamination if you have one bad egg you
> don't have to toss the contaminated batch.
>
> OTOH, I've cracked many thousand eggs over about seven decades and never
> had a bad one.  Maybe I'm just a good egg charmer.

I had a bad egg recently. It was entirely my fault because the egg was
unrefrigerated and too old. That was one horrible egg. OTOH, every cook
should experience at least one bad egg during their lifetime. Why? I
donno, it just seems right.

Last night I cooked up a burger that was a little too old. The meat had
a slimy mouth feel but it tasted okay so I ate the whole thing. My
inquisitive nature wanted to find out if it would make me sick. I'm fine
so it might mean that I'm invincible. It might also mean that my sense
of smell/taste is on the fritz again.