If eggs are a staple in your diet, you’ve probably encountered one with a blood spot at some point.
The big question is: are these eggs safe to eat? According to many experts, the answer is yes.
That said, they should always be cooked thoroughly.
While blood spots are completely harmless, if they still make you uneasy, you can easily remove them with a knife or any other utensil before using the egg.
Occasionally, egg whites may contain small brown meat spots, which are actually tiny tissue fragments that get caught as the egg travels through the oviduct.
Like blood spots, these are completely harmless.
However, if an egg has a pink or green tint, it could be a sign of harmful bacteria, making it unsafe to eat.
Compared to eggs bought directly from farmers, store-bought eggs are less likely to have blood spots. This is because commercial grading processes typically detect and remove such eggs, whereas farmers lack the technology to do so.
Many people avoid eating eggs with blood spots, assuming they indicate fertilization—but that’s a misconception. These spots actually result from tiny blood vessels breaking in the hen’s ovaries or oviduct.
For storage, store-bought eggs should be kept in the fridge, while farm-fresh eggs can safely remain at room temperature. Also, it’s best to avoid eating eggs with cracked shells.
When preparing food, always wash your hands before touching eggs. Ensure eggs are fully cooked, as consuming them raw increases the risk of salmonella infection. If a recipe requires raw eggs, be sure to pasteurize them beforehand to minimize exposure to salmonella and other harmful bacteria.
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