Have you ever cracked open an egg only to discover a small red blood spot inside? If so, what did you do—discard it, or continue cooking as usual? Many people aren’t sure whether these eggs are safe to eat. In this article, we’ll explain why these spots appear, what they mean, and whether the eggs are still safe for consumption.
Are Eggs With Blood Spots Safe to Eat?
Yes, eggs with blood spots are safe to eat—as long as they are properly cooked. The spots are harmless and won’t cause illness. You can cook the egg normally, or if you prefer, remove the spot with the tip of a knife before cooking.
Egg whites may also contain brown “meat spots,” which are tiny pieces of tissue picked up as the egg travels through the hen’s oviduct. These, too, are harmless. However, if the egg white appears red, pink, or green, discard it immediately—this could indicate bacterial contamination that may make you sick.
How Common Are Blood Spots?
Fewer than 1% of eggs contain blood spots. Store-bought eggs rarely have them because most go through a grading process called candling, which uses bright light to detect imperfections.
Farm-fresh eggs, however, are more likely to have occasional blood spots because they are not inspected in the same way. Brown eggs may show spots more often because the darker shell makes them harder to detect.
