Should You Eat Eggs With Bl00d Spots? Here’s the Truth Most People Don’t Know
Cracking open an egg and seeing a tiny red spot can be unsettling — and for many people, the first instinct is to toss it straight into the trash. But before you throw away a perfectly good egg, it helps to understand what these spots really mean. The truth is far less alarming than most people think, and knowing the facts can save you money and unnecessary worry.
Are Eggs With Blood Spots Safe?
Yes — eggs with small blood spots are safe to eat as long as they’re properly cooked. The spot doesn’t indicate disease, contamination, or poor quality. If the appearance bothers you, you can simply remove the spot with the tip of a knife and use the egg as normal.
Sometimes you may also see tiny brown “meat spots.” These are harmless pieces of tissue picked up as the egg forms. The only real warning signs are pink, red, or green egg whites, which can signal bacterial growth. Eggs like that should be discarded immediately.
How Common Are Blood Spots?
Surprisingly rare. Less than 1% of store-bought eggs have them because commercial eggs go through a process called candling, where a powerful light reveals imperfections before packaging. This means grocery-store eggs with spots almost never make it to shelves.
Farm-fresh eggs, however, don’t go through high-tech screening, so you’re more likely to spot a blood speck here and there — especially in brown eggs, where the darker shell makes detection harder.
What Causes Blood Spots?
Contrary to a popular myth, blood spots do NOT mean an egg was fertilized. Instead, they’re caused by a tiny rupture in the hen’s ovary or oviduct as the egg forms.
Where the spot appears can even reveal when it happened:
- On the yolk: a vessel broke when the yolk was released from the follicle.
- In the white: the small bleed happened after the yolk entered the oviduct.
These natural occurrences are harmless and don’t affect the egg’s safety or nutritional value.
Storing Eggs Safely
Egg safety doesn’t end with examining the shell. To prevent illness:
Store properly:
Store-bought eggs → Refrigerate immediately
Fresh farm eggs → Can stay at room temperature if unwashed and kept cool and out of sunlight
Avoid cracked eggs — they’re at high risk for contamination
Cook thoroughly: Whites and yolks should be firm, especially if you’re not using pasteurized eggs
Wash hands before and after handling
Cooked eggs can be safely stored in the fridge for up to one week.
Transporting Eggs
If you’re bringing eggs to work, school, or a picnic, keep them cold. Use a cooler, insulated lunch bag, or ice packs. Heat and sunlight can quickly turn eggs unsafe.
Know the Signs of Food Poisoning
If contaminated eggs are eaten, symptoms may include:
- Vomiting
- Diarrhea
- Stomach cramps
- Fever or body aches
Seek medical care if symptoms are severe or persistent, and consider reporting the illness to the FDA so potential outbreaks can be traced.
The Bottom Line
A little blood spot in your egg isn’t a danger — it’s just a natural part of egg formation. With proper storage, handling, and cooking, eggs with these tiny imperfections are completely safe to enjoy. So next time you crack an egg and spot a bit of red, don’t panic — just remove it if you like, cook the egg well, and enjoy your meal with confidence.