Have you ever wondered why sometimes there are red spots in your eggs?
Occasionally, we have found red spots in our egg yolks or in the egg whites. We have often wondered about the cause these spots. At first, we thought this could mean the egg had been fertilized! What if they are not safe to eat? I decided to do some research to answer this question and found a lot of interesting information.
It turns out the spots we have seen are called blood spots. These spots can be found on an egg yolk or away from the yolk on the albumen (egg white). These tiny spots are caused by the rupture of a blood vessel during formation of the egg. When the blood vessel ruptures, it leaks blood onto the yolk or albumen surface. A blood spot will dissipate over time. So, if you find a blood spot, it may indicate the egg is fresh. Eggs with blood spots are chemically and nutritionally okay to eat. If you do not wish to eat the part of the egg with the blood spot, it can be removed with a knife or mixed into the egg.
If you purchase store bought eggs, the chance of finding blood spots are slim. The blood spots are usually found through a process used in egg grading called candling. This involves placing the eggs over a bright light to look for imperfections. If the egg is found to have these spots, they are not sold, but some eggs may slip through this process.
The next time you find a blood spot in your egg, you now know what caused the spot to form and that it is safe for you and your family to eat.
USDA Department National Institute of Food and Agriculture New Technologies for Ag Extension project. Link: https://articles.extension.org/pages/65377/blood-spot-eggs-produced-by-small-and-backyard-chicken-flocks
University of California Berkeley Wellness. http://www.berkeleywellness.com/healthy-eating/food-safety/article/blood-spots-eggs-yucky-maybe-risky-no