Are Eggs with Blood Spots Safe to Eat? Here’s What Food Safety Experts Say

What’s a yolk-loving home cook to do when you spy a red spot on your egg? While it can feel like a “red alert” to toss it—remember Mom’s old rule of “when in doubt, throw it out?”—it’s not actually a food safety faux pas to forge ahead. In fact, those little blood spots can be the secret ingredient that takes your favorite egg-based dishes to the next level.

What Causes Blood Spots in Eggs?

Blood spots, sometimes called meat spots, are droplets of blood that are found on the surface of about 1% of egg yolks sold commercially, according to the Egg Farmers of Canada. While rare and considered a defect by egg producers, blood spots sometimes naturally form as hens lay eggs. Just as our blood vessels sometimes rupture and repair themselves, so can a hen’s.

When that ruptured blood vessel occurs within a hen’s ovaries or oviduct, the tube that carries said egg from the ovary to the external world, a bit of blood can land on the egg yolk (more common) or within the white (quite uncommon). Contrary to popular belief, this does not mean that the egg is fertilized, the Egg Farmers of Canada confirm.

Where Are Blood Spots Most Common?

If you buy eggs at a supermarket, chances are you’ll come across eggs with blood spots very infrequently. Manufacturers “candle” commercially sold eggs—which involves shining a bright light to try to spot any imperfections—and can often detect and remove eggs with blood spots before they’re packaged and sold.

However, if you purchase eggs directly from a farmer or get them from your own backyard chicken coop, you might come across blood spots slightly more often. And if you buy brown or other colored eggs at the store, you could notice more blood spots because they’re harder to spot through darker shells than white ones.

Is It Safe to Eat an Egg with Blood Spots?

The United States Department of Agriculture and the Egg Safety Center agree that eggs with blood spots are safe to eat if you cook the eggs properly. Whether they have blood spots or not, steer clear of consuming undercooked or raw eggs, which can increase your risk for a salmonella infection. Toss any eggs with whites that appear tinted pink, green or red; this is a sign they may contain bacteria that can speed up spoilage and may put you at risk for food poisoning.

How to Handle Eggs with Blood Spots

As long as you can get over the aesthetic differences, you should be safe to simply mix the blood spot in with the rest of the egg as you cook it. Or, if you prefer, use a knife to scrape the blood spot off the yolk before you get cracking on meal prep.

Elevate Your Favorite Recipes with Egg-cellent Hacks

Now that you know blood spots are nothing to fret over, it’s time to put those eggs to good use! Whether you’re whipping up avocado toast, building a protein-packed sandwich or salad, or taking a pizza from dinner to brunch territory, a perfectly cooked egg can be the secret ingredient that takes your dish to the next level.

Amp Up Avocado Toast

Sure, avocado toast is a beloved brunch staple. But have you ever tried topping it with a fried, poached or soft-boiled egg? The runny yolk melts into the creamy avocado for a luxurious bite that’s simultaneously indulgent and nutritious.

Elevate Sandwiches and Salads

Looking to add a boost of protein to your favorite sandwich or salad? Skip the deli meat and opt for a fried, scrambled or hard-boiled egg instead. The yolk will lend a rich, velvety texture, while the whites provide a satisfying chew.

Transform Pizza into Brunch Bliss

Pizza for breakfast? You betcha. Simply crack an egg or two onto your favorite pie during the last few minutes of baking. The heat will set the eggs, and the yolks will mingle with the cheese, sauce and toppings for a flavor explosion that’s perfect for any time of day.

When it comes to cooking with eggs, a little blood spot is nothing to worry about. In fact, those tiny red flecks can be the secret ingredient that takes your favorite breakfast, lunch or dinner recipes to new heights. So the next time you spot a speck of red in your carton, don’t toss it – embrace it and get cooking!