Huh. I do that in case of a rogue eggshell (easier to fish out.)
But maybe that’s just me 
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I just stick my finger in 
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And my mom and grandmother and now me. It just takes one experience of cracking an egg with bloody chicken bits into your cake batter to ingrain that into you. Or eggshell bits - not so gross but a pain to pick them out.
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This is gross, but many, many years ago my mom found a baby chick inside one of her eggs. 
Thankfully, I don’t think grocery stores buy fertilized eggs anymore!
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I misread the comment. I crack into a separate bowl but I crack all of them in together.
Leftover (yes, LEFTOVER!) beef chuck roast with sauce, egg noodles and salad (with some of the toppings coming from WF salad bar.
I do this too because I can’t crack eggs to save my life.
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Surprise balut is worst balut.
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Sam F and some others of us used to swear we’d meet in the Philippines, get really drunk and have balut Never did.
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Cafe Bizou (an LA French restaurant semi-chain) used to have sesame seed coated salmon, served over potato pancakes, topped with a red wine sauce. Killer.
There were many locations across LA, but I think they only have one left now, in Agoura Hills…
Trying out using whole peeled San Marzano tomatoes for the classic Chinese dish, Tomato Scrambled Eggs
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Can I ask what brand you’re using and where you get them? I’m actually cooking some bolognese right now with La Valle (not DOP). They’re about $2.81/28oz can ($4.59/28oz can for DOP) at Epicurus but I’m always open to better quality/price San Marzanos
Bianco Dinapoli when I hit up the Italian market. So far those are my favorite!
Tonight the store had San Merican brand so I grabbed that.
Marcella Hazan’s Bolognese recipe is pretty damn good
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When one of our daughters had her first baby a few years ago, we were going for our first visit and I asked what I could bring her food-wise. That was what she requested. I usually make a 4x or 5x batch and then freeze in portions. And use it for her “Green Lasagna.”
https://www.epicurious.com/recipes/member/views/marcella-hazans-lasagna-50141035
(I do make my own pasta for it.)
Ah, yes I crack each egg into a small bowl and then assuming it’s fine transfer it into a larger bowl with the others. More dishes to wash but it’s worth it for my peace of mind.
They also have the Bianco di Napoli ay eatily and Bay cities deli for those on that side of town
