I cracked open an egg to make breakfast and noticed a small red spot in the yolk. My first reaction was to throw it away. It looked strange, and I couldn’t help but wonder if the whole carton was bad.
If you’ve ever found a red or brown spot inside an egg, you’re not alone. The good news is that it’s usually much less alarming than it appears.
What Is the Red Spot in an Egg?
A red spot, sometimes called a blood spot, is a tiny amount of blood that appears when a small blood vessel breaks during the egg’s formation inside the hen.
It is not a sign that the egg was fertilized or that a chick started developing.
Blood spots are uncommon, but they can occur naturally in otherwise normal eggs.
Is an Egg With a Blood Spot Safe to Eat?
In most cases, yes.
If the egg:
- Smells fresh
- Has been refrigerated properly
- Is within its best-by date
- Shows no signs of spoilage
…it is generally considered safe to cook and eat.
Many people simply remove the spot with the tip of a spoon or knife before cooking, while others choose to leave it in.
Why Do Some Eggs Have Blood Spots?
Blood spots happen naturally during the egg-laying process.
They are slightly more common in eggs from younger hens and may occasionally appear even after eggs have passed quality inspections.
Modern egg grading systems catch most of them, but a few still make it into cartons.
Does a Blood Spot Mean the Egg Is Fertilized?
No.
This is one of the biggest misconceptions about eggs.
A blood spot has nothing to do with fertilization. It’s simply caused by a tiny broken blood vessel during egg formation.
When Should You Throw an Egg Away?
A blood spot alone isn’t usually a reason to discard an egg.
However, you should throw it away if you notice:
- A sour or unpleasant smell
- A cracked or leaking shell
- A slimy texture
- Pink, green, or black discoloration inside the egg
- Signs that the egg has spoiled
If anything seems unusual beyond the blood spot, it’s safest not to eat it.
Tips for Handling Eggs Safely
To reduce the risk of foodborne illness:
- Keep eggs refrigerated at 40°F (4°C) or below.
- Store them in their original carton.
- Cook eggs thoroughly when appropriate.
- Wash your hands after handling raw eggs.
- Discard eggs that smell bad or have damaged shells.
Proper storage is much more important than the presence of a blood spot.
Frequently Asked Questions
Can I remove the blood spot and eat the egg?
Yes. Many people simply scoop out the spot before cooking if it bothers them.
Is a blood spot the same as a meat spot?
No. A blood spot comes from a tiny broken blood vessel, while a meat spot is a small piece of tissue from the hen’s reproductive tract. Both are generally harmless.
Are blood spots common?
They’re fairly uncommon because commercial egg grading removes most affected eggs before they reach stores, but some still appear occasionally.
Should I throw away the entire carton?
No. Finding one egg with a blood spot does not mean the rest of the carton is unsafe.
Final Thoughts
A red spot inside an egg may look unpleasant, but it’s usually nothing to worry about. In most cases, it’s simply a small blood spot that formed naturally during egg production and does not indicate spoilage or fertilization.
As with any egg, rely on proper storage, smell, appearance, and freshness rather than the blood spot alone. If the egg smells fresh and has been handled properly, it’s generally safe to cook. If anything else seems off, it’s always best to throw it away.
