Leviticus 7:26 "You shall not eat any blood"
We are forbidden to eat any blood.
When an animal is slaughtered, its blood is poured away.
Afterwards, we must soak and salt the meat. This process drains the blood which is in the meat. After the meat is soaked and salted it is considered properly "koshered" and fit to eat.
Do you know that even eggs may have blood stains?
It is necessary to check eggs before eating or cooking them.
If blood spots are found, we should throw out the egg. (If such an egg gets mixed in to other foods, a rabbi should be consulted.)
I have a question about eggs.
In my area (US), Trader Joe's carries Pasture-Raised Kosher eggs. These are laid by chickens that spend the day outside, eating grass and worms, etc. They are nutritionally better than other eggs, and have deep orange yolks. The shells are brown.
Here's my question: The eggs are certified OU kosher.
Additionally, the chickens raised on the egg farm are ALL HENS (female).
So there is no chance that any of the eggs have been fertilized, and are growing a chick inside.
When I crack raw eggs, sometimes find a little red spot on the yolk, and pick it out.
But it's interesting to me that I have NEVER noticed a red spot on eggs that I have hard-boiled. (And therefore could not check the eggs internally before using and cooking.)
Comment?
Generally the blood spots migrate to the white of the egg when it's boiled. That said, once it's been boiled and the blood is hard to spot, there is no obligation to check anymore.