Imagine cracking open an egg for breakfast, only to notice a tiny red speck in the yolk.
It can be startling, and you might wonder: is this a harmless quirk, or a warning sign? Many people face this situation without knowing why it happens—or whether it’s safe to eat the egg. Experts say most blood spots are completely safe, though certain colors can indicate a problem.
Are Blood-Spotted Eggs Safe to Eat?
Yes. Eggs with small blood spots are safe as long as they’re cooked thoroughly. The spots are harmless and won’t cause illness. You can cook the egg normally or, if it makes you more comfortable, carefully remove the spot with a knife before cooking.
Occasionally, brown specks of tissue appear in the egg white—tiny fragments picked up as the egg travels through the hen’s oviduct. These too are harmless. However, if the egg white shows red, pink, or green hues, discard it. Those colors may indicate bacterial contamination and could make you sick.
How Often Do Blood Spots Occur?
Blood spots are rare, appearing in fewer than 1% of eggs. Industrially processed eggs rarely reach consumers with spots thanks to a grading technique called candling, where bright light reveals imperfections and removes eggs with visible defects.
Farm-fresh eggs are more likely to have spots. Since these eggs often skip large-scale grading processes, blood specks may go unnoticed. Darker eggs, like brown ones, are slightly more prone because the shell color makes spots harder to see.
Why Do Blood Spots Form?
A common myth is that blood spots mean the egg was fertilized—but that’s not true. Blood spots happen when tiny blood vessels in the hen’s ovary or oviduct rupture.
Yolk spots: occur in the ovary as the egg is released from the follicle.
White spots: happen later, after the egg enters the oviduct.
Safe Storage and Cooking Tips
Whether your eggs have spots or not, proper storage and cooking are essential:
Store store-bought eggs in the refrigerator. Farm-fresh eggs can be kept at room temperature if stored in a cool, dim spot.
Discard cracked eggs; bacteria can easily enter through breaks in the shell.
Cook eggs until both yolk and white are firm. For recipes that call for raw or lightly cooked eggs, use pasteurized eggs to minimize foodborne risks.
Refrigerated cooked eggs can last up to a week. Wash your hands before and after handling eggs.
✅ Conclusion
Blood spots in eggs are usually harmless, affecting neither taste nor safety. By following proper storage and cooking practices, you can enjoy your eggs with confidence—even if a tiny red speck surprises you in the pan.