Every now and then I break an egg into my cake batter and end up dropping in shell bits that are hard to get back out. Another really annoying thing with eggs is breaking an egg into the batter and finding it has gone off or rotten. Do you have any suggestions or tips to help with these two situations ?
Crack each egg individually into a separate bowl to avoid egg shell or rotten egg in your cake batter. Remove any shell fragments before using the eggs. For rotten eggs ensure you thoroughly clean the bowl before reusing.
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