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I tried searching this but got a lot of results about cooking three eggs in one pot checking for blood spots at cetera.

Suppose that you hard boil some eggs in a pot that is normally used to cook meat. Or, you hard boil the eggs in a pot that is normally used to cook dairy.

Does the dairy or meat "flavor" penetrate the shell of the egg and a render the edible part dairy or meat? Or does it remain parve?

marked as duplicate by Double AA Jun 16 at 18:00

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