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The prohibition also applies to that little red spot you may occasionally find inside an egg. It's usually a tiny blood clot, which may result from a small rupture of a blood vessel in the hen's oviduct. And if it's blood, then it's unkosher. That's why each egg must be cracked into a glass and checked for such clots before use. If a blood spot is found, it must be removed (some Jews discard the entire egg). Okay, but what about a boiled egg? You can't see the blood spot when the white is already thickened, so it would seem that a boiled egg can't be kosher. But here's a surprise: if you can't see it, then it's fine, so soft or hard-boiled eggs are good to eat. Of course, if you do find a blood spot inside a boiled egg, then you have to remove it (or even throw away the whole egg).
Knowing what you already know about kosher cookery, you may be surprised to know that there is such a thing as a Jewish ''kishke''. Especially, if you know what its ancestor, the Polish ''kiszka'', is: a thick sausage made of pork offal mixed with buckwheat and pork blood, and stuffed into a pork intestine (''"kiszka"'' literally means "bowel" in Polish). You'd be hard pressed to find anything less kosher than that! And yet, Polish Jews have been able to invent their own kosher version of this delicacy. They've done this by replacing the blood with goose fat, the buckwheat with flour, seasoning the mixture generously with onions and packing it all inside a beef intestine.
=== Ritual Slaughter Controversy ===