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Old 09-21-2006, 02:14 PM   #11
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I would not want to serve anything that had a rotten egg in it.
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Old 09-21-2006, 02:40 PM   #12
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When in doubt, THROW IT OUT.
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Old 09-21-2006, 02:41 PM   #13
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I tossed the mixture. Starting over soon...
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Old 09-21-2006, 04:13 PM   #14
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To avoid this happening ever again, whenever you are adding eggs to a recipe, always crack each one into a small bowl, and THEN slide it into your cheesecake batter (or whatever). Do EACH egg this way, and you won't have to throw out any but the offending egg next time.

This probably happens maybe once a decade, but you just never know. Better to be safe than sorry!
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Old 09-21-2006, 05:41 PM   #15
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Quote:
Originally Posted by Half Baked
Me neither, Caine.
me three. Are we just lucky?
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Old 09-21-2006, 05:56 PM   #16
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One tip that I use constantly in any recipe where the order of ingredients isn't important is to add the egg first to the bowl.

Meatloaf for instance. Instead of adding the slightly beaten egg(s) to the meat in the bowl, I add the eggs to the bowl first & then the meat. Doesn't make a bit of difference to the outcome of the dish, but does enable me to check the eggs first without using a separate dish.

I do this whenever I can, so long as the precise time of the egg addition isn't important.
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Old 09-22-2006, 04:16 AM   #17
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Yes rotten eggs might not be fun unless of course you have purposely rotted them. In Chinese cooking there is an egg called Century Egg (at least that's what I believe the common english name is called). I'm not certain of how they are made, but I believe it involves burying them for an extended period of time in some kind of special mud. When they are good and ripe the shells have a bluish ting and the insides are a strange translucent green color and smell unbelievably like amonia.

Yah they aren't really that healthy for you.
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Old 09-22-2006, 07:09 AM   #18
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In UK Chinese restaurants they are referred to as 'Hundred Year Eggs'
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