Eggs - cooking tips and basic culinary knowledge

Bakers and cooks out there, when you need to whisk 3 eggs in preparation for your recipe or dish, do you crack all the eggs into one bowl or do you prepare a smaller bowl by the side - crack each egg into the small bowl before adding that egg with the rest of the other eggs?

It makes sense to me so I am picking up this good habit

I understand that some Chinese culinary schools teach the latter. It is considered basic culinary knowledge because you would not want to be "cracking" a bad egg into a pool of "good" eggs (with no chance to response) and contaminating the other "good" eggs. Next time you make French Bean Omelette or Spinach Italian Sausage Omelette, you know what to do.

Other cooking tips:
How to make half-boiled eggs, the "fuss-free" way
Spring onions preparation tips
How to get tender beef
How to cut onions to make it less pungent