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.
