We check every single egg. Employees are rewarded with $1 for each egg they find with blood, and, of course, those are discarded.

When eggs are opened and checked for the next day, as when there's an early catering event, they are sprayed with salt before.

Or course, eggs are kept at the required refrigeration levels.

We were asked recently if we use "commercial eggs".

Not sure what our guest was referring to, but we use extra large AA grade eggs. Not organic, now powder, not reconstructed.