Eggs with Blood Spots: Safe to Eat or Skip?

Have you ever cracked an egg and discovered a small red blood spot inside? If so, what was your reaction? Did you toss the egg immediately, or did you simply continue cooking? Many people aren’t sure whether eggs with these spots are safe to eat. This article will explain why these spots appear, what they mean, and whether you should still consume the egg.

Are Eggs with Blood Spots Safe to Eat?

Yes, they are—provided they are properly cooked. Blood spots in eggs are completely harmless and won’t cause illness. You can cook and eat them as usual. However, if the sight of the spot bothers you, you can remove it using the tip of a knife or a small spoon before cooking.

Additionally, you might come across brown meat spots in egg whites. These are tiny bits of tissue the egg picks up while traveling through the oviduct. Like blood spots, they are harmless. However, if an egg white is red, pink, or green, discard the egg immediately, as it could indicate bacterial contamination that may cause illness.

How Common Are Blood Spots in Eggs?

Less than 1% of eggs contain blood spots. If you buy eggs from a grocery store, you’re unlikely to encounter one because eggs undergo a grading process called “candling,” where bright light detects and removes eggs with imperfections before they reach consumers. This process isn’t about health concerns—it’s simply that eggs with blood spots aren’t visually appealing to most people.

However, if you buy farm-fresh eggs, you may find blood spots more often. These eggs don’t go through the same rigorous grading process. Additionally, brown eggs are more likely to have blood spots because their darker shells make imperfections harder to detect during candling.

Why Do Some Eggs Have Blood Spots?

A common myth is that blood spots mean an egg was fertilized. This is false. Blood spots occur when tiny blood vessels in a hen’s ovary or oviduct rupture during egg formation.

Blood spots can appear in either the yolk or the egg white. If the spot is in the yolk, the bleeding happened in the ovary when the egg was released from the follicle. If the spot is in the egg white, the bleeding occurred later as the egg traveled through the oviduct.

Proper Egg Storage and Cooking Practices

Regardless of whether an egg has a blood spot, you should always store and cook your eggs properly. Here are some essential tips:

• Storage: Store-bought eggs should be kept in the refrigerator. Farm-fresh eggs can remain at room temperature but should be stored in a cool, dark place.
• Cracked Eggs: Never consume eggs with cracked shells, as bacteria can enter through the cracks.
• Cooking: Cook eggs until both the yolk and white are firm. Eating raw or undercooked eggs increases the risk of salmonella poisoning. If a recipe calls for raw eggs, use pasteurized eggs to minimize the risk.
• Handling: Always wash your hands before and after handling eggs to prevent contamination.
• Transporting: If carrying eggs in a lunchbox or picnic basket, keep them in a cooler or next to an ice pack to maintain a safe temperature. Avoid exposing eggs to direct sunlight.

Recognizing Food Poisoning Symptoms

If you accidentally consume a contaminated egg, be aware of food poisoning symptoms, which include:

• Vomiting
• Diarrhea
• Stomach cramps
• Flu-like symptoms (muscle aches, headaches, fever)

If you experience these symptoms, see a doctor and stay hydrated. Reporting foodborne illnesses to the FDA can help identify potential outbreaks and prevent further cases.

Final Thoughts

Blood spots in eggs may look unappetizing, but they are completely safe to eat as long as the egg is cooked properly. Now that you know the facts, you can confidently decide whether to eat an egg with a blood spot or remove it before cooking. Either way, there’s no need to waste a perfectly good egg!