Are Eggs with Blood Spots Safe to Eat?
Have you ever cracked an egg and found a small red spot inside? Many people wonder if these eggs are safe to eat. This article explains why these spots appear and whether they pose any risk.

Yes, They Are Safe
Eggs with blood spots are completely harmless if properly cooked. You can remove the spot with a knife if desired, but it is not necessary. Some eggs may also have brown meat spots, which are harmless tissue fragments. However, discard eggs with red, pink, or green egg whites, as they may contain harmful bacteria.

How Common Are Blood Spots?
Fewer than 1% of eggs have blood spots. Grocery store eggs are screened through “candling,” a process that removes affected eggs. Farm-fresh eggs are more likely to have spots, as they do not go through this process. Brown eggs are harder to inspect, making blood spots more common.

Why Do Blood Spots Appear?
A common myth is that blood spots mean an egg was fertilized. This is false. They occur when tiny blood vessels rupture in the hen’s ovary or oviduct. Spots in the yolk indicate bleeding in the ovary, while spots in the white occur later in the oviduct.

Proper Egg Storage and Cooking
Store-bought eggs should be refrigerated. Farm-fresh eggs can stay at room temperature in a cool, dark place. Avoid eating eggs with cracked shells. Cook eggs until yolks and whites are firm to prevent salmonella. If using raw eggs, choose pasteurized ones.

Food Safety Precautions
When handling eggs, wash your hands before and after. If transporting eggs, keep them cool and out of direct sunlight. Watch for food poisoning symptoms such as vomiting, diarrhea, and fever. If symptoms appear, seek medical attention and report the illness to the FDA.