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 question of Chicken eggs and why they are Pareve and not Meat has already been addressed. My question is why are they not considered "part of a live animal" and therefore prohibited to eat to Jews ...
A lot of people have a custom of boiling 3 eggs at a time, as mentioned here, among any other places. One reason given for this practice is that if one egg turns out to be unkosher, the remaining two ...
I heard that some still have a custom to boil only odd numbers of eggs at a time. I heard that the reason is if there is a blood-spot in an egg, the egg will be Battel Berov. This only explains why ...
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?
I recently listened to this podcast from the OU Kashrut Division on the kashrut of Bowfin eggs in particular and of fish eggs in general, and I learned something interesting about the kashrut of fish ...
Why is chicken considered meat but fish is not? Also, why is an egg considered pareve? And if we can eat chicken eggs, why can't we eat caviar (fish eggs)?