When the news first hit in mid-August that eggs were being recalled because of possible salmonella contamination, Peggy Bevan of The Egg Shell restaurant near Denver decided not to take any chances. Not sure whether the eggs she had in stock were affected, she threw them all out — 90 dozen, along with the pancake batter and other mixes that had already been prepared using eggs. “We remade everything,” Bevan said, after her distributor brought a new load of eggs an hour ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.