While blood spots are harmless, proper handling is crucial to prevent foodborne illness.
Storage:
Store-Bought Eggs: Always refrigerate them.
Farm-Fresh Eggs: Can be stored at room temperature if they are unwashed, but refrigeration is always the safest option.
Handling:
Discard any eggs with cracked shells, as bacteria can easily enter.
Always wash your hands before and after handling raw eggs.
Cooking:
Cook eggs until both the white and yolk are firm.
For recipes that call for raw or undercooked eggs (like Caesar dressing or eggnog), use pasteurized eggs to eliminate the risk of salmonella.
In summary: A blood spot is a harmless, natural flaw. Don’t waste a perfectly good egg. Remove it if you wish, cook it thoroughly, and enjoy your meal without worry.
