I (DeAnna) have taught several classes here to new colleagues about how to safely prepare meals. One of the things I share is to ALWAYS crack an egg into a separate bowl before adding it to the batter.
I remember when I was first told this and it was explained that sometimes there are rotten eggs. I would smell each cracked egg because I was fearful I wouldn’t know immediately if an egg was rotten. How funny when I think back to that because the first time I cracked a rotten egg, I knew immediately by the putrid smell.
Recently, I cracked an egg and had an interesting find. Needless to say, I didn’t use this egg in my batter.