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What You Should Know About That Red Blood Spot in Your Egg

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Eek, blood spot in egg! Agh! We’ve all been there. You’re in the kitchen, cracking open an egg for breakfast or a delicious baked good. But suddenly, you notice something strange by the egg yolk. A red spot, to be specific. And without warning, your mind starts racing a mile a minute with questions. Thankfully, we found the answers, so you don’t have to.

Is that red spot really what I think it is?

If your first thought was “blood,” then you’re absolutely correct. A blood spot in egg (sometimes called a meat spot), is caused by the rupture of a blood vessel on the yolk surface or by another accident during the formation of the egg.

Does this mean my egg is fertilized?

NO. This is a popular myth, but a blood spot in an egg is truly just a naturally occurring accident that happens on the part of the hen. Most farmers are able to catch blood spots in eggs by using candling methods, but it’s nearly impossible to catch and remove every single one of them, especially those in brown eggs.

Is it safe to eat?

The American Egg Board says these eggs with blood spots are totally safe to eat. Even better, there’s no nutrition lost from the blood spot being there. HOWEVER, please be wary of any color that takes over the entire egg, especially if it’s pinkish. This indicates spoilage due to bacteria, and an egg like that should never be eaten under any circumstance.

Nope, it’s just a spot. But can I remove it?

We totally get it; just because a blood spot in an egg is safe doesn’t necessarily mean you want to look at it. Luckily, all you need is a spoon or the tip of a knife to remove it. But with or without it, you can treat these eggs like you would any other egg: keep them refrigerated, wash your hands before and after handling, and cook them up!

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