Blood found in eggs is considered dam ha’eivarim (blood from the organs), and its consumption is a Torah prohibition (“lo ta’aseh” – a negative commandment).
However, if it is known with certainty that the egg was not fertilized by a male (such as when the hen was kept in an enclosed coop without any roosters, which is common in modern poultry farming), and blood is found in the egg, one may simply remove the blood spot, and the rest of the egg is permitted.
If the egg was already cooked and blood is discovered afterward, one should remove the blood along with the surrounding area to a depth approximately the thickness of a finger (k’dei netilah). The remainder of the egg is permitted.
Nachman Harris. Kosher Expert.
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