I was making a quiche the other day and my ex boyfriend was watching me and I did what I always do which is crack the egg in a cup before I mix it with the other ingredients in case an egg is bad or has blood or something in it and that way I can just toss the egg without destroying my whole dish by putting the egg in directly.

He thought I was insane and said he has never seen anyone do that before, I have been doing it all my life and my mother does it too. Am I nuts or doesn anyone else do this too?

It makes sense to me and has come in handy before but its something I just assumed everyone does lol

He just thinks I am a nut who is dirtying extra dishes for no reason.


also another silly question... when using eggs and you get 2 yolks in one egg do you count that as 1 or 2 eggs?

I count it as 1 but was never certain.

LOL I do the same things. And my husband thinks the same way. LOL too funny.

I always count, what I call twin eggs as 2. But I haven't had any lately.

Take care,

Lily

I spent many years in 4-H as a kid and we were always taught to crack the egg into another cup or dish before adding it to the rest of the ingredients to make sure it was good. I still do it to this day despite the one extra dish to wash. Also, for almost my entire life I cracked the egg on the side of the extra cup or dish and usually wound up having some pieces of shell drop in that I had to retrieve. A friend recently told me I should be cracking the egg sharply on the counter and then open the egg up over the dish to keep pieces of shell from falling in. Low and behold it seems to work 98 percent of the time.

It used to be much more necessary when there were more spoiled eggs. That was before better refrigeration was available.

The red "blood spot" does not affect the 'eatability' of the egg and can be used.

I count the double yolkers as 1 egg as the yolks are usually much smaller than single yolk eggs.

Actually I really ruined a cake when I cracked an egg into my mix and it was bad. It was from the store and it was still bad. So it is a very good policy to crack it in a cup first.

As for the double yolkers I always count it as one egg because most recipes are counting the liquid volume and even though it has an extra yolk it's liquid volume is basically the same as one egg.