One egg, two egg (Salt Lake Tribune).
Apropos of the egg episode, Paul Victor Novarese links to this bit in the Salt Lake Tribune. Yes, most egg-salmonella poisoning is not from home cooking, but somehow I don't think this is quite the solution:
A Salt Lake County Health Department inspector... pointed out that research by the Food and Drug Administration indicates that one in four eggs carries salmonella bacterium, so restaurants should never use more than three eggs when preparing quiche.
[markpasc.blog]
