Apparently those folks on the Food Network know what they’re talking about.
The Barefoot Contessa once explained, as she was making a cake (or something), that when it came time to crack the eggs into the batter, she actually cracked them first into a separate bowl rather than just throwing them directly into the mix. She explained that she did this as a precautionary measure so that if any of the eggs were bad, it wouldn’t ruin the whole mixture.
And this never occurred to me as being particularly brilliant or necessary until this weekend. When, as I was making pumpkin bread, I instantly ruined an entire batch of batter thanks to one nasty bad egg.