Not what I'd call a "disaster", but disappointing, yes. I made a cake to bring to my good friend/boss this week. While cracking the eggs, I got some shell in the batter. Couldn't fish it out, so thought I'd use my sieve and put the batter through it, leaving the shell. It worked fine, until I had a piece of cake. I could tell something was off just looking at it, the texture was almost like cornbread. My friend loved it, but I told her I owe her a do-over! Lesson learned, next time I use my hands to fish out the shell!
I know what that's like! Now I crack each egg in a separate bowl and dump the egg into the mixer -- much easier to fish out shells in a tiny bowl!! 
Why do you crack your eggs in your batter. Believe me if you ever get a rotten egg, you will regret that you cracked it in the batter. I always crack in a separate dish one at a time and then put the eggs one at a time in the batter. I learned this lesson when I was in home economics and my partner did the eggs in the batter. It is not often that you find a rotten egg, but I wouldn't want to ruin my batter on a chance. Lesson learned.
Just another reason as to why to crack eggs into a separate bowl. Just today I was cracking 98 eggs, and one, just one was bloody. I was super glad I was cracking into a little bowl because that way I only wasted 2 eggs (I was cracking and adding 4 at a time since there were soo many) instead of up to 90 eggs. Thank goodness your friend still enjoyed it. We learn something new everyday!
I used to always crack my eggs directly into the mixer bowl while the mixer was going - but then I dropped the shell in on a couple occasions, and well, in about one second it's smashed up into a million pieces all through the batter. Needless to say I don't do that anymore. If I'm feeling lazy and making a small batch of batter I do still crack them directly into the mix (just not with the mixer going!). Less mucking around, saves time and mess (but yeah, you do have to be prepared to throw the whole lot if you get a bad egg!)
I always thought that the salmonella was on the outside of the shell.
Vonda
I *think* that's where it starts out, but bacteria can pass through the shell (which is porous), especially if the shell gets wet. Salmonella is most likely to be hanging around in the fat, ie the yolk. Whites on the other hand are very low risk.
I always thought that the salmonella was on the outside of the shell.
Vonda
I *think* that's where it starts out, but bacteria can pass through the shell (which is porous), especially if the shell gets wet. Salmonella is most likely to be hanging around in the fat, ie the yolk. Whites on the other hand are very low risk.
And, cooking to at least 160 degrees will kill the bacteria.
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