Have you ever cracked an egg and found a small red blood spot inside? If so, how did you react? Did you toss the egg out, or did you simply shrug and keep cooking? Many people aren’t sure whether eggs with these spots are still safe to eat. In this article, we’ll explain why these spots appear, what they indicate, and whether the eggs are still safe to consume.
Are Eggs With Blood Spots Safe To Eat?
Yes—eggs with blood spots are safe to eat as long as they are cooked properly. These spots are harmless and won’t cause illness. You can continue cooking the egg as usual, or, if you prefer, you can remove the spot with the tip of a knife or another small utensil.
You might also find small brown “meat spots” in the egg white. These are bits of tissue picked up as the egg travels through the oviduct, and they are also harmless. However, if the egg white appears red, pink, or green, the egg should be discarded. That discoloration usually indicates bacterial growth that may cause food poisoning.
How Common Are Blood Spots in Eggs?
Fewer than 1% of eggs contain blood spots, and if you buy eggs from a supermarket, you’re even less likely to encounter one. Commercial eggs go through a grading process called candling, where bright light is used to detect imperfections. Eggs with visible blood spots are usually removed, not for safety reasons but because consumers tend to find them unappealing.
Farm-fresh eggs, however, aren’t screened with the same equipment, so you may see blood spots more frequently. Brown eggs are also more likely to contain them because the darker shells make the spots harder to detect during inspection.
Why Do Some Eggs Have Blood Spots?
A common misconception is that blood spots mean an egg was fertilized. This is not true.
Blood spots form when tiny blood vessels in the hen’s ovaries or oviduct rupture during egg formation.
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If the spot is on the yolk, the bleeding happened when the egg was released from the follicle.
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If it appears in the egg white, the bleeding occurred after the yolk entered the oviduct.
Always Cook Your Eggs Properly
Regardless of blood spots, proper egg storage and cooking are essential.
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Store-bought eggs should always be refrigerated.
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Farm-fresh eggs may be kept at room temperature, as long as the area is cool and out of direct light.
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Avoid using eggs with cracked shells, since bacteria can enter easily.
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Once cooked, eggs can be refrigerated for up to one week.
For illustration purposes only
When handling eggs, wash your hands before and after cracking them. Cook eggs until both the yolk and white are firm; consuming raw or undercooked eggs increases the risk of salmonella. If your recipe requires raw or lightly cooked eggs, choose pasteurized ones to reduce the risk of foodborne illness.
When transporting eggs—such as in a lunchbox or picnic cooler—keep them chilled with ice packs and out of direct sunlight.
Know the Signs of Food Poisoning
Symptoms of foodborne illness may include vomiting, diarrhea, stomach cramps, fever, headaches, or muscle aches. If these symptoms appear, seek medical care, rest, and stay hydrated. You should also report the illness to the FDA, as it may indicate an isolated case or a wider issue that needs attention.
