AnnaMaria
Have you ever cracked open an egg only to discover a small red blood spot inside? If so, what did you do—discard it, or continue cooking as usual? Many people aren’t sure whether these eggs are safe to eat. In this article, we’ll explain why these spots appear, what they mean, and whether the eggs are still safe for consumption.
Are Eggs With Blood Spots Safe to Eat?
Yes, eggs with blood spots are safe to eat—as long as they are properly cooked. The spots are harmless and won’t cause illness. You can cook the egg normally, or if you prefer, remove the spot with the tip of a knife before cooking.
Egg whites may also contain brown “meat spots,” which are tiny pieces of tissue picked up as the egg travels through the hen’s oviduct. These, too, are harmless. However, if the egg white appears red, pink, or green, discard it immediately—this could indicate bacterial contamination that may make you sick.
How Common Are Blood Spots?
Fewer than 1% of eggs contain blood spots. Store-bought eggs rarely have them because most go through a grading process called candling, which uses bright light to detect imperfections.
Farm-fresh eggs, however, are more likely to have occasional blood spots because they are not inspected in the same way. Brown eggs may show spots more often because the darker shell makes them harder to detect.
Why Do Eggs Have Blood Spots?
A common myth is that blood spots indicate fertilized eggs—but this is false. Blood spots occur when tiny blood vessels in the hen’s ovary or oviduct rupture.
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In the yolk: The bleeding occurred in the ovary when the egg was released from the follicle.
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In the white: The bleeding happened after the egg entered the oviduct.
Tips for Safe Egg Storage and Cooking
Even without blood spots, it’s important to handle eggs properly:
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Store eggs correctly: Keep store-bought eggs in the fridge. Farm-fresh eggs can be stored at room temperature, but avoid warm, sunny locations.
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Avoid cracked eggs: Cracks allow bacteria to enter.
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Cook thoroughly: Cook eggs until both yolk and white are firm to reduce the risk of salmonella. Use pasteurized eggs if a recipe requires raw or undercooked eggs.
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Transport safely: Keep eggs cool in a lunchbox or picnic basket using a cooler or ice pack. Avoid direct sunlight exposure.
Watch for Food Poisoning
Symptoms of foodborne illness include vomiting, diarrhea, stomach cramps, fever, headaches, and muscle aches. If you experience these, see a doctor promptly. Rest, stay hydrated, and consider reporting the incident to the FDA, as it may indicate a larger issue.
