Is it necessary to check hard or soft boiled eggs for blood spots?
I've never seen anyone do it, so perhaps it is not, but if so, why?
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When the Lubavitcher Rebbe would eat the Beitza by the Seder, he would not check it for blood. Otzar Minhagei Chabad quotes the Taamei Hamitzvos who says that the AriZal would eat fried eggs and was not concerned for the occasional blood spot.
The Eishel Avraham (Buczacz) writes that because a majority of eggs have no blood-spots and it's hard to check them, one doesn't have to be machmir and find other food to eat.
In answer to your question, according to this article from OU, no:
However, note that this would only apply to non-fertilized eggs (as are commonly available today). If you're dealing with fertile eggs (usually available at a premium), consult a Rabbi for guidelines.
I also saw here that even fertilized hard-boiled eggs would not need checking. Only soft-boiled ever needed checking (when fertilized).
Also interesting from here:
You don't have to. In fact, it is impossible to do so since after cooking, the blood can get mixed up and not be noticeable. Since it is impossible to check, we rely on the rov (majority) or eggs that are not bloody.
From Halachically Speaking Volume 4 Issue 18, "Blood Spots In Eggs":
See there for sources.