You crack open a fresh egg into your pan, ready for breakfast… and then you notice it: a tiny red or brownish speck floating in the yolk or white. Instantly, your appetite drops, and you start wondering — is this egg still safe to eat?
Before you toss it out, take a deep breath. Those little red floaty things, while unappetizing, aren’t always a cause for alarm. Here’s what they really mean and how to tell when an egg is still perfectly fine to eat — and when it’s time to throw it away.
🔬 What Are the Red Specks in Eggs?
The small red or brown spots sometimes found in store-bought eggs are called blood spots or meat spots.
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Blood spots occur when a tiny blood vessel in the hen’s ovary or oviduct ruptures during egg formation.
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Meat spots are usually small bits of tissue that slough off inside the hen as the egg develops.
These are natural occurrences and can happen even in healthy hens. They’re not a sign of fertilization or contamination. In fact, they’re quite common — though most people rarely see them, because most commercial egg producers use candling (a light inspection process) to remove eggs with visible spots before packaging.
🍳 Are Eggs with Red or Brown Spots Safe to Eat?
Yes — in most cases, they’re completely safe to eat. The presence of a red or brown speck doesn’t mean the egg is spoiled, infected, or unsafe.
You can simply remove the spot with the tip of a clean knife or spoon before cooking. The taste, nutrition, and texture of the egg won’t be affected.
However, there are a few rare exceptions where you should err on the side of caution.
⚠️ When to Throw the Egg Away
If you notice any of the following signs, it’s best to discard the egg:
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