Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but these were two weeks overdue and I thought they smelled a bit off but I couldn't be sure. Would anyone know if bad/old eggs in baking would make you sick? The eggs are cooked in the batter so I was hoping that they would still be ok.
[EX A]: Bad eggs in baking?

[EX Q]: Are there any available substitutes for greek yogurt?I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based substitution. Looking to make a creamy like cold sauce for fish tacos.
[EX A]: Substitutions for greek yogurt?

[EX Q]: Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing which occurred to me is: why not use two matched, nesting glass pie plates? This would seem to provide maximum support to the crust, as it would exactly mirror the shape of the pie plate on the bottom. I always thought that the reason why nobody does this is that the crust needs to vent moisture, so the weight on the inside needs some porousness. However, Stella Parks uses aluminum foil filled with sugar, which would have no ventability at all.So, my question is: is there any reason not to use a nesting pie plate as the weight for blind baking? If so, what?
[EX A]:

Show your work and conclude with the exact phrasing "Therefore, the final answer is [answer]." where [answer] is just the final number or expression that solves the problem.
user
Why not blind bake with two pie plates?

