Have you ever found a red blood spot in an egg and wondered if it’s safe to eat? The good news is, yes, eggs with blood spots are safe to eat as long as they’re properly cooked. These spots are harmless and can be left in or removed with a knife if preferred. Sometimes, egg whites can have brown meat spots, which are also safe. However, if an egg white is pink, red, or green, it should be discarded as it may contain harmful bacteria.
Less than 1% of eggs have blood spots, and most are removed during the grading process at stores using a method called “candling.” This is why you likely won’t see them in grocery store eggs. However, farm-fresh eggs are more likely to have spots since they don’t undergo the same inspection process, and brown eggs are particularly prone to them due to their darker shells.