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A "Cholent Egg" is a whole egg (w/ the shell) that is left in the Cholent overnight. Let's assume we have a cholent egg that is cooked in a cholent containing meat or chicken (i.e. not pareve).

Normally foods that are cooked together with meat attain a certain status as "meaty" (i.e. the taste transfers so that the fleishig taste goes into the pareve items which give it a level of meaty status). For example, if a potato is cooked in this Cholent, it has a meaty status even if subsequently removed from said Cholent.

So if we boil it down (pun intended), my question is: is a cholent egg like a potato cooked in Cholent, or does the shell somehow protect the egg's status?

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    According to Maran they would be considered Pareve IIRC.
    – Hacham Gabriel
    Commented Aug 8, 2013 at 14:15
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    What do you mean by "Fleishig status"? You certainly can't cook it with milk, but you almost certainly can eat pizza with the cheese peeled off after it, unlike after regular meat.
    – Double AA ♦
    Commented Feb 17, 2017 at 17:05
  • @DoubleAA Can you provide that as an answer with a source? The currently accepted answer would disagree with your premise. I will clarify the question, though...
    – yydl
    Commented Feb 17, 2017 at 20:20
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    The current answer has no source and doesn't clarify what it means by fleishig. Nowadays most average joes treat anything related to meat the same as a steak, but halakha has more nuanced categories, for waiting or washing before and after, and cooking in other foods or dishes.
    – Double AA ♦
    Commented Feb 17, 2017 at 20:21
  • @DoubleAA I think the answerer understood the question the way it was intended (even though I admit it was written poorly). The intent of the question was to clarify whether there is a distinction about this particular item vs. all other items without shells. And the way I read the answer below, it says - shells are porous - i.e. there is no reason to differentiate an egg.
    – yydl
    Commented Feb 17, 2017 at 20:36

1 Answer 1

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It is Fleishig. Egg shells are porous.

And even if it is not, pots become fleishig so why should this be different?

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    You are correct that they are porous enough to transfer taste. Although it isn't as porous as their pots- see YD 86:5.
    – YDK
    Commented Jun 24, 2010 at 4:11

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