Should We Eat Eggs With Blood Spots? Here’s What You Need to Know
Have you ever cracked open a fresh egg, only to find a tiny red or brownish spot on the yolk? It can be surprising — and even a little unappetizing. Many people wonder if it’s safe to eat an egg with a blood spot, or if it means the egg has gone bad. Let’s clear up the confusion once and for all.
What Are Blood Spots in Eggs?
Blood spots (sometimes called meat spots) are small specks of red or brown that can appear on or near the yolk. These spots are tiny ruptures in a blood vessel of the hen’s ovary or oviduct during egg formation. They’re not harmful and don’t mean the egg is fertilized or spoiled.
In fact, blood spots are more common in fresh, farm eggs and less common in commercial eggs, since most mass-produced eggs are candled (checked under bright light) before packaging. Any eggs with visible spots are usually removed before reaching the store shelf — but a few can slip through.
Are Eggs With Blood Spots Safe to Eat?
Yes — eggs with blood spots are safe to eat as long as they’ve been properly stored and are not past their expiration date. The spot itself is harmless and can be removed with the tip of a knife or spoon before cooking if it bothers you.
Important note:
If the egg smells bad, has an off texture, or shows signs of mold or cloudiness, discard it. The blood spot alone isn’t a sign of spoilage, but other symptoms could mean the egg is no longer fresh.
Why Do Blood Spots Happen?
Several factors can cause these tiny spots to appear, including:
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Age of the hen: Older hens or those just beginning to lay eggs are more prone to occasional ruptured vessels.
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Nutritional factors: Vitamin A or certain mineral deficiencies can play a role.
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Genetics and stress: Some hens are simply more likely to produce eggs with blood spots due to genetics or environmental stress.
They’re a completely natural occurrence and not related to fertilization unless the egg has been incubated — which isn’t the case with the eggs we typically buy for consumption.
How to Check for Blood Spots Before Cooking
If you want to avoid unpleasant surprises, try “candling” your eggs at home:
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Hold the egg in front of a bright light (like a flashlight or candle).
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Look through the shell for dark shadows or spots.
While it’s not always easy to detect them this way, it can help you identify major imperfections before cracking the egg open.
Should You Eat or Toss It?
If the egg looks and smells normal, the choice is up to you. Many people simply remove the blood spot and continue cooking — it won’t affect taste, texture, or nutrition. Others may prefer to discard the egg for aesthetic reasons.
Final Thoughts
Finding a blood spot in your egg isn’t dangerous, and it doesn’t mean the egg has gone bad. It’s simply a sign of nature at work — part of the normal process of egg formation. As long as the egg is fresh and properly stored, it’s perfectly safe to eat after removing the spot if desired.
So next time you see a red speck in your breakfast, remember: it’s not a flaw — it’s just a reminder that your food came from a real, living source.
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