What To Do With Eggs Containing Blood Spots
Have you ever cracked open an egg to find a red blood spot? What did you do with it? Did you throw it away, or did you continue cooking? Many people wonder whether eggs with blood spots are safe to eat. Let’s clear up the confusion on why these spots appear and whether it’s safe to eat the eggs.
Are Eggs With Blood Spots Safe To Eat?
The short answer is yes—eggs with blood spots are safe to eat as long as they are cooked properly. These spots are harmless and won’t cause illness. If you prefer, you can remove the spot with a knife before cooking.
Blood spots in egg whites are also harmless, though they may contain small pieces of tissue from the oviduct. However, if an egg white appears pink, red, or green, discard it. These colors may indicate harmful bacteria that could make you sick.
How Common Are Blood Spots?
Blood spots appear in less than 1% of eggs. In grocery stores, they are usually removed during the grading process. Eggs undergo “candling,” where bright light helps detect imperfections. As a result, eggs with blood spots rarely make it to consumers.
Farm-fresh eggs, however, may occasionally contain blood spots because they don’t undergo this screening. Additionally, brown eggs are more likely to have spots due to the darker shell, making them harder to detect.
Why Do Eggs Have Blood Spots?
Contrary to popular belief, blood spots do not mean the egg was fertilized. They occur when tiny blood vessels in the hen’s ovaries or oviduct rupture. If the blood spot is in the yolk, the bleeding happened when the egg was released from the follicle. If the spot is in the white, the bleeding occurred after the egg left the ovary and passed through the oviduct.
Proper Egg Storage and Cooking
Always store your eggs properly. Store-bought eggs should be kept in the fridge, while farm-fresh eggs can be stored at room temperature, away from light and heat. Avoid consuming eggs with cracked shells, as bacteria can enter. Cook eggs until both the yolk and white are firm to reduce the risk of foodborne illness.
Preventing Salmonella
Wash your hands before and after handling eggs. Cooking eggs thoroughly reduces the risk of salmonella poisoning. If your recipe calls for raw or undercooked eggs, opt for pasteurized eggs to minimize the risk of foodborne illness.
Transporting Eggs Safely
When transporting eggs, keep them cold. Use a cooler or ice pack, and keep them out of direct sunlight to maintain freshness.
Recognizing Food Poisoning
Know the symptoms of food poisoning: vomiting, diarrhea, abdominal cramps, and flu-like symptoms such as muscle pain, headache, and fever. If you experience these, seek medical attention and drink plenty of fluids. Be sure to report the incident to the FDA, as it may indicate a larger issue.
