Frequently Asked Questions
9. What causes blood spots in eggs?
Unfortunately these are quite common in free range eggs:
They can also be referred to as meat spots. Occasionally they are found on an egg yolk and 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 and the thicker the shell the more difficult it becomes. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in reality, 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.