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Blood spots are more likely to appear in brown eggs than in white ones, simply due to differences in how they are processed. The USDA estimates that less than 1% of eggs will have visible blood spots. Modern egg production facilities employ candling—a process where eggs are passed over a bright light source—to detect and remove eggs with such spots, but some can still make it to market.
2. Is a Blood Spot in an Egg Dangerous to Eat?
The presence of a blood spot in an egg does not make it unsafe to eat. According to the USDA, blood spots are harmless and do not indicate the egg is fertilized or contaminated. They are a natural occurrence and do not affect the nutritional quality or taste of the egg.
However, some people may find the appearance unappetizing. If the sight of a blood spot is off-putting, you can remove it with the tip of a knife or a spoon. The rest of the egg is perfectly safe to consume.
3. When You Should Toss the Egg Versus When It’s Safe
While blood spots are generally safe, there are certain conditions where you should consider discarding an egg. If the egg has an off smell, a very watery white, or an unusually dark yolk, these can be signs of spoilage or bacterial contamination.
If you crack open an egg and the contents are discolored or have an unusual odor, it’s best to err on the side of caution and dispose of it. These signs indicate that the egg may not be fresh or could potentially harbor harmful bacteria.
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