Reply To: Eggs: chumra to treat then like fleishig

Wolf, if you ever saw hand made matzos being made, gebrokts on Pesach is a HUGE kula these days. In olden days, as long as the dough was worked on, the 18-minutes did not begin, but today we are makpid on 18-minute matzos from start to finish.

When the flour and water is mixed in the bowl to make dough, they spend a very short tie on the mixing. It is IMPOSSIBLE that every speck of flour was mixed with the water in such a short time.

The speck of flour that remained, even a MASHAHU (a microscopic amount of flour) if at a later time comes in contact water, WILL become chometz and it is not botel.

In today’s matza processing, gebrokts is a serious concern, more than in previous doros.