WHY IS THERE A BLOOD SPOT?
Yes, a blood spot is indeed a spot of blood. But it’s not the result of a bad egg or even an indication of a fertilized egg — it’s the result of a burst capillary in the hen’s ovary or in the yolk sac. This can be caused by many things, including the age of the hen and her diet, but it’s not a sign that the hen is unhealthy or has been mistreated in any way.
HOW COMMON ARE THEY?
It’s also rare for us to get an egg with a blood spot. All commercial eggs are scanned and sorted by “candling,” which involves shining a light through the shell to spot defects. Most eggs with blood spots are sorted out by this process, but a few get through. If you have your own chickens or buy eggs from a farm, you may get a few with blood spots from time to time.
Blood spots don’t mean you have to toss the egg, though. The American Egg Board says that these eggs are completely safe to eat. If the blood spot bothers you, scoop it out with the tip of a knife and carry on with breakfast.
Occasionally found on an egg yolk. These tiny spots do not indicate a fertilized egg. Instead, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct.
Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish.