I bought a carton of eggs about 5 days ago. One of them had a small dent (no seeping) but I didn't notice it until a few days ago, so I'm not sure if it was there when I bought them.
I figured it would be okay to bake with, so I made some cookies, but then, like an idiot, forgetting about the cracked egg, I took a little taste of the batter. At this point, if I'm going to get salmonella, it's probably too late to do anything (oh man do I hope I'm okay, especially since I have to fly across the Atlantic tomorrow!) but for future reference, what's the rule on cracked eggs? Are they okay if they're not seeping liquid, or should I toss them at any sign of a hairline crack?