What causes blood spots in eggs?
Blood spots are the result of broken capillaries in the reproductive system. When the capillary ruptures, a drop of blood leaks out and becomes part of the egg. The presence of a blood spot does not mean the egg is fertile or that an embryo is beginning to form. Egg processors attempt to identify and remove all eggs containing blood spots before eggs go into the carton. Occasionally one is missed, but if the blood spot is small, it can be removed and the egg used. For large blood spots the egg should be discarded.
Blood spots are also called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots. Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally, these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish. Blood spots are more commonly found in brown eggs. The reason is two-fold. Firstly, the genetics of brown birds predisposes them to lay more eggs with blood spots in them. Secondly, during the candling proce
R: Small spots of blood are occasionally found in egg yolk. They are caused by the rupture of a blood vessel on the yolk surface. As an egg ages, water moves from the albumen into the yolk, diluting the blood spot. Thus a visible blood spot usually indicates a fresh egg. These eggs are suitable for consumption and can be removed with a knife if you choose.
