"What Do You Want, Egg in Your Beer?"

Maybe you are familiar with this saying/expression, "What Do You Want, Egg in Your Beer?"

If not, there are numerous websites explaining the concept; such as:
http://www.answers.com/topic/egg-in-your-beer
(courtesy of Beth herself).
It basically means "What more do you want?," anyway given that we had received the instructions to do something related to an egg, that I have been homebrewing for a few years now, and that the newly added "Intro to Microbrewing" and the Wine Tasting classes were mentioned - it only made sense: I was going to brew a beer using the egg!

Now, let it be known: I am not some alcoholic fratboy making toilet wine just to get drunk - as there seems to be some sort of stereotype that if you say you like beer, you like bunge drinking 50 " 'stones" and doing kegstands all night/day long. How were it not so! I am, first, and foremost a industry professional who promotes the furthering of imported, craft, and microbrewed beer. That is to say experimental, interesting, and flavorful ales and lagers that are either completely one of a kind or harken back to centuries of brewing tradition.

Now with that out of the way - I had heard of strange brew recipes from Victorian-era England such as "cock ale" (yes, rooster beer) and "oyster stouts" (with actual oysters in them!) So, these being noted; an egg beer isn't really all that strange. I became worried about the sanitation of the egg - as most germs and beer do not mix well. So rather than opt for putting the egg itself in the beer I found an alternative that many people on the web said they've heard of - but don't know any further info nor have they tried it themselves. That is, using the egg white and shell as clarifiying agents - like in a beef stock. This is what I chose to do as it made the most sense and would probably return the most favorable results. I must say, I was surprised that it worked as well as it did!