Invariably, during every cooking show my mom watches she tells the professional on the screen you shouldn’t crack the eggs right into the dish you’re preparing; what if one of the eggs is bad? You just ruined the whole thing!
Oh, and when you’re done washing the dishes and wiping the table, rinse the dish cloth in cold water. Prevents germs from growing so it doesn’t start to stink.
My mom grew up in a home and a time when eggs could be dodgy and when laundry was done weekly, not daily (or more.)
Those TV chefs? They probably use hand-selected organic custom eggs from their private stock.
The dishcloth? Own 7. Wash in bleach. No smell.
Here are some writing questions I see all the time: