4
votes
2answers
97 views

What to do when finding blood in eggs

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 ...
1
vote
2answers
108 views

Is a chicken egg considered “Aver min Hachai”?

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 ...
4
votes
1answer
183 views

How could boiling 3 eggs at a time help?

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 ...
8
votes
3answers
891 views

Why do some people have a custom to boil only odd numbers of eggs?

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 ...
7
votes
4answers
624 views

Do you have to check boiled eggs?

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?
3
votes
2answers
139 views

Why do we use a tight heuristic for fish egg kashrut and not trust supervision?

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 ...
12
votes
3answers
1k views

Why is chicken “meat” (with regards to basar bechalav) and an egg not?

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)?