Have you ever cracked open an egg and spotted a small red dot inside? It can be surprising — even a bit unsettling — and many people aren’t sure what to do next. Should you toss it out, or is it still safe to eat? Let’s take a closer look at what causes these spots, what they indicate, and whether you can still enjoy your breakfast without worry.
Are Eggs With Blood Spots Safe to Eat?
Yes — eggs with small red or brown spots are safe to eat, as long as they’re properly cooked. These harmless spots won’t cause illness and don’t affect the egg’s quality or taste. If you prefer, you can use the tip of a knife or a clean utensil to remove the spot before cooking.
Sometimes, you might also find tiny brown “meat spots” in egg whites. These are bits of harmless tissue that the egg picked up while forming inside the hen. However, if the egg white looks red, pink, or green, discard the egg immediately — this discoloration can indicate bacterial growth that could cause food poisoning.
How Common Are Blood Spots in Eggs?
They’re actually quite rare. Fewer than 1% of all eggs contain blood spots, especially those sold in supermarkets. Commercial eggs go through a process called candling, where a bright light is used to detect internal imperfections before the eggs reach store shelves. This process removes most eggs with visible spots — not because they’re unsafe, but because they’re considered less visually appealing to consumers.
If you buy farm-fresh eggs, though, you’re more likely to find the occasional blood spot. Since small farms don’t use the same advanced grading technology, these natural imperfections slip through more easily. Interestingly, brown eggs tend to have blood spots more often than white ones, simply because the darker shells make the spots harder to detect during inspection.
What Causes Blood Spots in Eggs?
Contrary to popular belief, blood spots don’t mean an egg has been fertilized. Instead, they’re the result of a tiny blood vessel breaking inside the hen’s ovary or oviduct (the passage through which the egg travels).
- If the spot is on the yolk, the bleeding occurred when the egg was released from the follicle.
- If it’s in the egg white, the rupture happened later, as the egg made its way through the oviduct.
In short, blood spots are simply a natural occurrence in egg production — not a sign of contamination or poor quality.
How to Handle and Cook Eggs Safely
Regardless of whether your eggs have spots, proper storage and cooking are key to keeping them safe to eat:
Storage:
- Keep store-bought eggs refrigerated.
- Farm-fresh eggs can stay at room temperature, but store them in a cool, dark place away from sunlight.
- Never use eggs with cracked shells — they can easily harbor bacteria.
Cooking:
- Wash your hands before and after handling raw eggs.
- Cook eggs until both the yolk and white are firm to minimize the risk of salmonella.
- If a recipe calls for raw or lightly cooked eggs (such as homemade mayo or tiramisu), use pasteurized eggs to reduce the risk of foodborne illness.
Transporting:
- When taking eggs on picnics or in lunch boxes, keep them in a cooler or next to an ice pack to maintain a safe temperature.
- Avoid exposing them to direct sunlight.
Recognizing Food Poisoning Symptoms
Even with care, foodborne illness can occasionally occur. Watch out for symptoms like nausea, vomiting, diarrhea, stomach cramps, muscle aches, fever, and headaches. If you notice any of these, contact a doctor and stay hydrated. You can also report suspected food-related illnesses to the FDA — your report could help prevent others from getting sick too.
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