The blood spots present on the surface of egg yolk are actually droplets of blood, which are formed naturally by some hens during the egg-laying cycle. This blood spot does not indicate that the egg is fertilized and it is actually a result of a tiny blood vessel rupturing in the hen’s ovaries.
We’ve all been there: you crack open a fresh egg, ready to whip up a fluffy omelet or bake a batch of cookies, and—hello—there’s a little reddish speck staring back at you from the yolk. Instant “ew” factor, right? But before you toss that egg in the trash and call it a morning, let’s talk about what that spot actually is and whether it’s as scary as it looks.
What is That Blood Spot?
That crimson fleck? It’s called a blood spot, and it’s way more common than you might think. Despite the spooky name, it’s not a sign your egg was fertilized. In fact, it’s simply the result of a tiny blood vessel bursting inside the hen’s ovary or oviduct during the egg-laying process. Think of it as the chicken equivalent of a bruise—it just happened to occur right where your breakfast came from.
Where It Shows Up and Why
Blood spots usually appear on the yolk, because that’s where the egg begins its journey inside the hen. Occasionally, they’ll pop up in the egg white instead, if the rupture happened a little later in the process.
And it’s not just about random bad luck—hens that are very young, older, stressed, or lacking certain nutrients tend to produce eggs with spots more often. Even with today’s commercial egg-grading systems, a few sneaky ones can make it to your carton.
Meat Spots: Blood’s Cousin
While we’re here, let’s clear up another kitchen mystery: meat spots. These can be reddish, brown, or even white, and they’re not blood at all—they’re tiny bits of tissue from the hen’s reproductive tract that hitchhiked their way into the egg. Same story: they’re harmless and just part of nature doing its thing.
So… Is It Safe to Eat?
According to the USDA—and just about every egg safety expert worth their whisk—eggs with blood spots are completely safe to eat as long as they’re cooked properly. Heat takes care of any food safety concerns. Flavor-wise, most people can’t tell the difference once the egg is scrambled, baked, or fried.
Your Options at the Stove
If you’re squeamish, you can simply use the tip of a knife or a clean spoon to scoop the spot out before cooking. Or, you can whisk it right in and pretend it’s not even there. Either way, you’re not risking your health. The only thing at stake is your breakfast aesthetic.
