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Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.
The affected eggs were packaged in 12- and 18-count cartons and feature "Best By" dates lasting for several more weeks.
Sometimes, you open up your carton of eggs and you may notice one egg in particular has a few wrinkles or folds in the shell. Is it still safe to eat?
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