If eggs are an essential part of your diet, it’s likely that you’ve come across an egg with blood spots in it.
The question that raises is whether these eggs are safe to eat, and according to many, they are.
Of course, they need to be properly cooked.
The blood spots are totally harmless, but if you still have doubts about using them in your cooking, you can simply use a knife or another object to remove the spots before using the egg.
The egg whites can also sometimes come with small brown meat spots that are in fact tiny tissue fragments picked up as the egg moves through the oviduct.
These spots, just like the blood spots, pose no danger.
However, if an egg appears to be pinkish or greenish in color, it may indicate the presence of harmful bacteria. These eggs should not be consumed.
Store bought eggs, as opposed those bought directly from farmers, are less likely to have blood spots because the grading process usually finds these spots and removes these eggs from the lineup. Farmers on the other hand, don’t have this technology.
Many people will opt not to consume an egg containing blood spots because they believe the blood is a result of egg fertilization. But this isn’t the case. The spots actually happen due to the rupturing of tiny blood vessels in the hen’s ovaries or oviduct.
It’s good to know that store bought eggs are best kept in the fridge, while those from the farmer’s market can be kept at room temperature.
Avoid consuming eggs with cracked shells.
While cooking, always wash your hands before handling eggs. Make sure the eggs are cooked well as having them raw raise the chances of contracting salmonella. In case a recipe asks for raw eggs to be used, make sure you pasteurize them before adding them. This way, you reduce the chances of salmonella and other bacteria.
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