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I found a blemish on my egg -- is it Kosher?

by Rabbi Brun-Kestler

  

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Commercial eggs undergo a screening process called ‘candling,’ which identifies eggs that are blemished. Despite candling, a small percentage of eggs found on store shelves still have various blemishes. This is especially pronounced in eggs with colored shells (such as brown eggs).


Some definitions:


Protein Spots: By far the most common blemishes found, these are formed by a microscopic “seed” of foreign matter that enters the egg during the early stages of development. Though found in both brown and white eggs, they are more prevalent in brown.


Generally, these look like thick clear jelly in the egg white and may be any size. If the “seed” speck is visible, it looks like a reddish brown piece of dirt at the center of the spot. When appearing on the egg yolk, one generally only sees the “seed” speck.


Whether in the white or yolk, these blemishes present no Halachic concerns and the eggs may be consumed without further action.


If the blood spot is noticed after cooking, the individual egg with the spot should not be eaten. However, there is no problem with the utensils or with other eggs cooked in the pan
“Blood” Spots1 : Far rarer than protein spots, these generally appear in the egg yolk. When the egg is released, it breaks through a membrane containing a large blood vessel. Sometimes, a small amount of blood ends up in the egg. The spot will actually look like a drop of blood: red in color with a uniform round shape.


The vast majority of commercially available eggs are not fertile. While it cannot be guaranteed that no eggs are fertilized, the incidence is so small as to be Halachically insignificant.


Therefore, while, as a matter of practice, we are careful not to eat eggs with blood spots, no fundamental prohibition is associated with any blood that might be found in commercial eggs (unless specifically sold as “fertilized”). Moreover, most spots found in eggs are not blood spots and present no halachic problem whatsoever.


The following procedure should be followed upon finding such an egg:



  • When seen, the egg should be discarded.

  • If noted after cracking several eggs, the eggs without the spots may be used after the egg with the blood spot is removed.

  • If the eggs are scrambled prior to removal: If the spot is visible, it should be removed. If not, there is no problem with going ahead and cooking the batch.

  • If the blood spot is noticed after cooking, the individual egg with the spot should not be eaten. However, there is no problem with the utensils or with other eggs cooked in the pan.

  • If separating the egg whites and yolks, if one notices the spot after the white is separated and mixed with others, there is no problem. The yolk with the spot, however, is discarded.


Greening: When eggs are boiled for too long, the yolks will often turn green. This is not an indication of any issue and may be ignored.

Republished with permission from OUKosher.org. 

Footnotes

  • 1. See "What is the Halacha regarding blood-spots found in eggs?" (http://www.askmoses.com/en/article/553,2070135/What-is-the-Halachah-regarding-blood-spots-found-in-eggs.html)

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Halachic
Pertaining to Jewish Law.
Halachically
According to Jewish law.