uh-oh, too much regulation?
DINING & WINE | February 03, 2010 Things Get Messy When Bartenders Crack an Egg By GLENN COLLINS After the Department of Health cited Manhattan's Pegu Club for serving a cocktail that contained raw egg, some mixologists are thinking twice before cracking a shell.
http://www.nytimes.com/2010/02/03/dining/03eggs.html?emc=eta1
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