A couple of general baking questions

[larry_stewart]

Although not directly related, I get my eggs from my chickens. Although rare, on occasion ill have a ' bad egg'. Therefore, not only do I add them one at a time, but I crack them into a separate bowl ( from what Im making), then add them at a time, so if there is a bad egg, it doesn't contaminate the other eggs or the whole dish itself. One of those things that I learned the hard way.

 

[Kayelle]

Although not directly related, I get my eggs from my chickens. Although rare, on occasion ill have a ' bad egg'. Therefore, not only do I add them one at a time, but I crack them into a separate bowl ( from what Im making), then add them at a time, so if there is a bad egg, it doesn't contaminate the other eggs or the whole dish itself. One of those things that I learned the hard way.

In all the years I've been cooking with store bought eggs, I've never had a bad one Larry. I wonder why? If I ever did, I'd do the same as you though.

 

[Sir_Loin_of_Beef]

How in the world do people think that eggs are dairy products?

Maybe because most supermarkets put the eggs in or near the dairy section?

 

[larry_stewart]

In all the years I've been cooking with store bought eggs, I've never had a bad one Larry. I wonder why? If I ever did, I'd do the same as you though.

Its only really happened once, and now I know ( first hand) why someone would take being called a rotten egg as a terrible insult. Occasionally, with the amount of eggs we get, some are a little older than I'd like, the yolks looks little dull and the whites a little cloudy. I tried developing a system to keep track of the freshest eggs, but things dont always work out. So, I just do the one egg at a time technique.

The one time incident, was making a cake and my son cracked open an egg ( into the 3 already cracked eggs, and this one was like a greenish gray, and smelled 100X worse than the word I want to say, but won't , cause Im a gentleman ( although my wife might disagree). Any way , my son looked at me and said " what should l do ? ", I said , " Dont just stand there , get it the hell out of the house". I almost vomited , it was so bad. What I think happened , is there was a hairline fracture in the shell, and it got rotten over time. Every now and then, the hens are a little rough with the eggs. Most , if cracked, is kinda obvious, but other times, you only notice the fracture line when rinsing them off.

 

[taxlady]

Although not directly related, I get my eggs from my chickens. Although rare, on occasion ill have a ' bad egg'. Therefore, not only do I add them one at a time, but I crack them into a separate bowl ( from what Im making), then add them at a time, so if there is a bad egg, it doesn't contaminate the other eggs or the whole dish itself. One of those things that I learned the hard way.

My mother taught me to do that. I usually do. I have had the occasional bad egg and then you are really glad you did it that way.

 

[CharlieD]

Why?

Don't know, but the lady that told is a professional chef. Cooks for living.

 

[GotGarlic]

Don't know, but the lady that told is a professional chef. Cooks for living.

Maybe she particularly likes the effect that creates, but it's not the only way to do it.

 

[Addie]

I think the worst bad egg I EVER, EVER had was an egg that hadn't been properly candled. Not only was the egg rotten, but so was the unfinished un-hatched chick inside. I am still gagging just thinking about it. And that was more than 20 years ago! That is one dozen eggs that couldn't get out the door fast enough.

Lesson learned. Now I crack each egg separately into a small bowl before adding it to the rest of ingredients.

 

[CharlieD]

Maybe she particularly likes the effect that creates, but it's not the only way to do it.

Probably.

 

[CharlieD]

I think the worst bad egg I EVER, EVER had was an egg that hadn't been properly candled. Not only was the egg rotten, but so was the unfinished un-hatched chick inside. I am still gagging just thinking about it. And that was more than 20 years ago! That is one dozen eggs that couldn't get out the door fast enough.



Lesson learned. Now I crack each egg separately into a small bowl before adding it to the rest of ingredients.

A sheer thought of it makes me gagg. Eww

 

[Addie]

The problem with just one bad egg in the carton can and often does provide a proving ground for all kinds of nasties for the rest of the eggs in the carton. Such as Salmonella, etc. Any time I have ever found one bad egg, I tossed the whole carton.

 

[Addie]

A sheer thought of it makes me gagg. Eww

I was gagging just trying to type that horrific event.