As you all know there are learning experiences every day in the kitchen. There are sometimes difficult questions we can't, or not able to answer. And so I open this post for those of who would like to challange yourself in the most important sector in foodservice. For the first question: What is the acceptable criterion for receiving eggs? A.Whites that don't cling to the yolk B.Eggs that are delivered at 70 degrees F. C.Air temperature of the delivery truck is 45 degrees F. or lower and the shells are dry, clean, and unbroken D.Yolks that break easily Explain your answer.