Eggs are one of the products in the kitchen without which we cannot. Although nutritionists have been arguing for decades about the benefits and harms of eggs, they remain one of the most needed products for the human body.
Every egg lover who prepares a meal with eggs sometimes will surely find a blood spot, which, in principle, is not known whether it is edible or should be thrown away – what is the answer?
Many people have their theories about blood spots, some even argue that it is an embryo from which the chicken slowly begins to form, but the truth is: they do not indicate that an egg has been fertilized.
The spots occur when small blood vessels rupture as the yolk is released from the hen’s ovary or oviduct – the tube through which eggs pass from the ovaries to the outside world
In rare cases, you may find brown or gray “meat spots” in the white of the egg, which occurs when tissue from the hen’s reproductive tract breaks off during egg production.
In either case, the egg is safe to eat, nothing will happen to you, but you can stir the spots into the rest of the egg or remove them if you see them at the right time. If the white of an egg is diffusely pink or red, throw it immediately, as this indicates the egg is spoiled due to bacteria, according to the Egg Safety Center.
But the chances of finding blood or meat spots are small, as they are almost always detected by the method used in the classification of eggs in the USDA. This involves rotating the eggs through bright light to look for imperfections inside. Eggs found to have these spots are not marketed, though some slip through. Brown eggs tend to have slightly more blood spots, and the spots are harder to detect during candling due to the darker shell.
Hens don’t need roosters to lay eggs (they do so naturally and according to the amount of light) – most eggs sold in stores come from “virgin” hens. Moreover, if the egg is fertilized, the cold, unincubated environment in which it is kept will not support chick development.