Eggs Left Overnight

 From RRW 

From Mail Jewish

From: Jonathan Grodzinski <JGrodz@...>
Date: Mon, 2 Jul 2001 20:00:39 EDT
Subject: Eggs left overnight without their shells

I was introduced to this "issur" when a new masgiach (working for
Kedassia London UK whose hashgacha we have had for over 50 years)
visited our bakery and was horrified at our practice of peeling eggs
immediately after boiling (and cooling) and then refrigerating overnight.

He was not amused when I told him that we peel them then because the
shell comes off a freshly boiled egg with ease, whereas removing the
shell the following day takes much of the egg with the shell.

Similarly, onions were not to have their head removed and left overnight
(we were allowed to remove their bottoms instead)

I am not a cynic(?), but I am still (about eighteen months later)
waiting to be given the mekor (source) in Shulchan Aruch.

Now, Michael Hoffman says:

 This gemara is not brought in the rambam or the shulchan aruch, but it
is mentioned l'halacha in the acharonim, such as the Pri Chadash. Rav
Moshe ztl discusses it in one of the later volumes of the Igros Moshe,
as does the Minchas Yitzchok in vol. 6.

Please could someone explain.

1. The gemara mentions this, but the Rambam and the Shulchan Aruch  do not

2  Ergo   the Rambam and the Shulchan Aruch hold that it is permissable

3.  How can achronim (later authorities) forbid what the Ramabm and Shulchan 
Aruch have permitted?

Further quote:

 All major "heimishe" hechsherim in Israel (such as Eidah, Sheeris,
Landa etc.) are makpid on this halocho, but as far as I know, no major
hashgocho outside Israel are machmir on this.

As mentioned above Kedassia London are "catching up with their opposite
numbers"

  Rachel Smith says   

<<Some hold that the prohibition doens't apply if the food is changed from
its raw state (e.g. egg yolks or whites separated, onions or garlic used
as ingredients; some consider garlic or onion powder to be sufficiently
changed from the raw state to allow its use) >>

We are allowed to ignore the problem if we add 2% salt , or make an egg
mayonnaise mix

Jonathan Grodzinski (London UK)
4th generation Master Baker