About 50 years ago, I worked in a large kitchen for a few months. One of the first things I learned was how to crack eggs open two at a time, one in each hand. The trays of eggs (30 per tray, maybe 15 or 20 trays high) were piled on my left and on my right, and the big bowl was right in front of me. Grab an egg in each hand, crack, pour, discard shell, repeat. And repeat and repeat and repeat until you've cracked about 1000 eggs in total. Whoever was running the griddle that day would take the big bowl and replace it with another when they were ready to scramble up a batch. This was almost every morning for breakfast.

Today it is done differently. Pretty much any kitchen that requires 1000 eggs each morning gets them pre-shelled by volume in liquid form. Sure they keep a few regular eggs around for fried or over easy, but omelettes and scrambled use the pre-packaged liquid stuff.

I don't think I can crack two at a time anymore.