blood spot or meat spot. These spots occur when a blood vessel in the hen’s ovary or oviduct ruptures during the egg formation process. As a result, a small amount of blood or tissue can become incorporated into the egg, presenting as a red or brownish spot within the yolk.
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
