I've not made an omlette, but when I use eggs I always break each one into a cup, check my efficacy (usually in separating egg from yolk, rather than looking for shell) and, if successful, pour it into the mixture.
I believe that's standard advice for avoiding a bad egg contaminating the three your already broke. However, I don't remember ever having encountered a bad egg...
I didn't know that, I guess that makes sense. I've had bloody eggs before. I doubt they'd do much harm, but I'd rather not bake with them, anyway. I've never had a classic black and smelly egg.
I do that, break the eggs into a separate glass and check them before adding them to my mixture. I have never found a properly "bad" egg either, but bloody eggs aren't kosher and I don't want to (ritually) contaminate the mixture and the bowl I'm mixing in if one comes up. It's interesting that you have a similar custom but with no religious basis.
As I understand it (from an outsider's point of view) a lot of kosher practise actually is basically about food hygiene - seafood is still a superb way to get food poisoning, for example, and raw meat really should be absolutely kept away from pretty much everything else, especially in hot climates where you're likely to eat salad. Blood is a great medium for disease transmission, so I'm not entirely surprised bloody eggs come under both religious and scientific prohibitions :)
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