Eggs With Blood Spots: 3 Safe Ways To Handle Them
Learn whether eggs with blood spots are safe to consume and how to handle them properly.
Are Eggs With Blood Spots Safe to Eat?
Discovering a blood spot in an egg can be unsettling, but there’s no need to panic. Eggs with blood spots are safe to eat when properly cooked. According to the United States Department of Agriculture (USDA) and the Egg Safety Board, blood spots do not pose a health risk if the egg is thoroughly cooked. The presence of a blood spot is simply a natural occurrence that happens during egg formation and does not indicate contamination or a fertilized egg.
What Causes Blood Spots in Eggs?
Blood spots develop when tiny blood vessels in a hen’s ovaries or oviduct rupture during the egg-laying process. Understanding the specific causes can help you better appreciate why these spots appear occasionally.
The Biological Process
When an egg is formed, it develops within a follicle, which is a fluid-filled sac containing several blood vessels. During ovulation and the egg-laying process, if any of these blood vessels rupture, blood can deposit onto the egg yolk or, less commonly, into the egg white. When the spot is connected to the yolk, the bleeding most likely occurred in the ovary when the egg was released from the follicle.
Primary Causes of Blood Spots
Several factors can increase the likelihood of blood spots appearing in eggs:
- Hen Age: Young hens who have just started laying eggs and older hens at the end of their egg-laying period are more prone to laying eggs with blood spots
- Stress: Physical or environmental stress during egg formation can cause blood vessel rupture
- Poor Nutrition: A deficiency in essential vitamins and minerals, particularly vitamin A and vitamin D, in the hen’s diet increases the likelihood of blood spots
- Rough Handling: Improper handling of eggs after they are laid can contribute to blood spot formation
How Common Are Blood Spots in Eggs?
Blood spots are relatively uncommon in commercially produced eggs. The frequency of blood and meat spots is less than 1% in all eggs laid in commercial factories. However, the occurrence varies significantly depending on shell color and hen breed.
Variations by Egg Color
Egg color plays a significant role in how often blood spots appear. The incidence of blood spots is approximately 18% in brown eggs compared to only 0.5% in white eggs. This difference occurs because blood spots are more difficult to detect in brown eggs during the candling process due to the darker shell color, making them harder to spot visually. Additionally, older hens and younger hens tend to lay more eggs containing blood spots, which is a natural part of their laying cycles.
Farm-Fresh Versus Commercial Eggs
People who purchase farm-fresh eggs from local producers or backyard hens may find more blood spots than those who consume commercially produced eggs. This is because eggs from local farms typically do not undergo the candling process, a quality-control procedure used by commercial producers to detect and remove eggs with abnormalities.
The Candling Process and Quality Control
Commercial egg producers use a process called candling to test eggs for abnormalities. During candling, eggs are placed in front of bright lights, allowing inspectors to examine the interior for defects, including blood spots. Eggs with any abnormalities, such as visible blood spots, are typically discarded and do not reach store shelves. However, some eggs with blood and meat spots slip through the candling process unnoticed, especially in brown eggs where detection is more challenging.
Safety Concerns and Proper Cooking
The primary safety concern associated with any eggs, whether they contain blood spots or not, is the risk of salmonella infection. Raw or undercooked eggs should never be consumed, as they carry an increased risk of salmonellosis—an infection caused by Salmonella bacteria that can lead to diarrhea, fever, and abdominal cramps.
Proper Cooking Methods
To ensure eggs are safe to eat, follow these cooking guidelines:
- Cook eggs until both the yolk and white are firm
- Avoid consuming raw or undercooked eggs, regardless of whether blood spots are present
- Maintain proper food safety practices, including keeping your coop clean if you raise your own hens
- Store eggs properly in the refrigerator
According to the Centers for Disease Control and Prevention (CDC), with any poultry products, there is a very slim chance of salmonella contamination when eggs are cooked thoroughly. The risk is significantly reduced when eggs are properly prepared.
Meat Spots Versus Blood Spots
While examining eggs, you may encounter meat spots in addition to blood spots. Meat spots are small tissue torn from the hen when the egg moved through its body during the laying process. These brownish or reddish deposits, necrotic tissue, or cellular debris are typically found in the egg white rather than on the yolk.
Like blood spots, meat spots are safe to eat. However, if you prefer not to consume them, you can easily remove them using a knife or small utensil. As eggs are stored for longer periods, the yolk absorbs water from the egg white, which can dilute blood spots and meat spots, making them less visible over time.
What to Do If You Find a Blood Spot
If you crack open an egg and discover a blood spot, you have several options:
Option 1: Cook and Consume Normally
If the blood spot doesn’t bother you, simply mix it into the rest of the egg when cooking. Since eggs with blood spots are safe when properly cooked, there is no health reason to avoid this option.
Option 2: Remove the Spot
If you’re uncomfortable consuming the blood spot, take a knife and carefully scrape it off the yolk before preparing your meal. The same method can be used for removing meat spots.
Option 3: Discard the Egg
If the presence of a blood spot causes you to lose your appetite, you can simply discard the egg and use a different one. While not necessary from a safety perspective, this option is always available if you prefer.
Understanding Egg Freshness
Finding a blood spot in a farm-fresh egg is actually a sign of a very fresh egg. Commercial eggs that reach store shelves are typically older because they have already undergone the candling process and any storage time before distribution. As eggs age, the yolk naturally absorbs water from the albumen (egg white), which dilutes any meat or blood spots that might have made it through the commercial process. This is why blood spots are more commonly found in eggs purchased directly from local farms or backyard hen owners.
Frequently Asked Questions
Q: Will blood spots in eggs make me sick?
A: No, blood spots will not make you sick if the egg is properly cooked. The USDA and Egg Safety Board confirm that eggs with blood spots are safe to eat when thoroughly cooked. Raw or undercooked eggs, whether they contain blood spots or not, carry a risk of salmonella infection.
Q: Do blood spots mean the egg is fertilized?
A: No, blood spots do not indicate a fertilized egg. They are caused by the rupture of blood vessels in the hen’s ovaries or oviduct during egg formation, not by fertilization.
Q: Are blood spots more common in certain types of eggs?
A: Yes, blood spots are more common in brown eggs, occurring in approximately 18% of brown eggs compared to only 0.5% of white eggs. This difference is due to the difficulty in detecting blood spots in darker-shelled eggs during the candling process.
Q: Why do farm-fresh eggs have more blood spots than store-bought eggs?
A: Farm-fresh eggs typically have more visible blood spots because they haven’t undergone the commercial candling process used to detect and remove eggs with abnormalities. Additionally, farm-fresh eggs are usually fresher, and as eggs age, the yolk absorbs water that dilutes blood spots.
Q: Can I remove a blood spot before cooking?
A: Yes, you can easily remove a blood spot by scraping it off the yolk with a knife before cooking. However, this is a matter of personal preference, as there is no safety reason to remove it.
Q: What causes blood spots to form in eggs?
A: Blood spots form when tiny blood vessels in a hen’s ovaries or oviduct rupture during the egg-laying process. This can be caused by hen age, stress, poor nutrition (especially vitamin A or D deficiency), or rough handling of eggs.
Key Takeaways
Blood spots in eggs are a natural occurrence that does not pose a health risk when eggs are properly cooked. While uncommon in commercially produced eggs due to quality control measures, they are more frequently found in brown eggs and farm-fresh varieties. Understanding what causes blood spots and how to handle them can help you feel more confident about egg consumption. Remember to always cook eggs thoroughly, maintain proper food safety practices, and consult reliable sources like the USDA and CDC for guidance on egg safety.
References
- Are Eggs With Blood Spots Safe to Eat? — MedicineNet. Accessed January 28, 2026. https://www.medicinenet.com/are_eggs_with_blood_spots_safe_to_eat/article.htm
- Are Eggs With Blood Spots Safe to Eat? — Healthline, Jillian Kubala, MS, RD. Updated February 4, 2019. https://www.healthline.com/nutrition/bloody-egg
- Are Eggs with Blood Spots Safe to Eat? — Meyer Hatchery Blog. March 2018. https://blog.meyerhatchery.com/2018/03/are-eggs-with-blood-spots-safe-to-eat/
- Brown-shell eggs shows high incidence of blood and meat spots — National Center for Biotechnology Information (NCBI/PMC). Accessed January 28, 2026. https://pmc.ncbi.nlm.nih.gov/articles/PMC11975598/
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