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?
Answer
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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