When cooking something with eggs, I always check the eggs for bloodspots. But I wonder, if I find a blood spot, do I need to throw the whole egg away or can I take the blood out with a spoon and use the non bloody part?
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See this article from Rabbi Moshe Dovid Lebovits. In short, technically you could just remove the blood spot itself. However common practice today, barring extenuating circumstances, is to throw out the entire egg.