A. You’re right. While most observant Jews check raw eggs, they don’t check hard-boiled. (Some do check the inside of the whites, but it’s rare). Here’s the reason: Halachicly we’re allowed to assume the statistical fact that the majority of eggs do not have bloodspots. This is all the more true nowadays, when commercially sold eggs are “candled” (checked for bloodspots and other irregularities) and most modern eggs are feed-fertilized and not rooster-fertilized (and can therefore never become a chick anyways). So why do we check eggs? That’s because once you crack the egg open, you can’t rely on an assumption anymore, since it’s easily checkable. Legal assumptions (known as “Chazakah”) only works if you can’t easily or readily ascertain the fact by yourself. But if it’s not so readily available, or easily accessible, then we can rely on the legal assumption based on the statistical majority. This is the reason why most Kosher commercial bakeries do not check the raw eggs used in production.