Cracking open an egg and finding a small red or dark spot inside can be unsettling, especially when you’re expecting a smooth, golden yolk. Many people immediately assume the egg has gone bad or is unsafe and throw it away without a second thought.
In most cases, that reaction isn’t necessary.
What causes red spots in eggs?
A red spot—often called a blood spot—is usually caused by a tiny blood vessel breaking while the egg is forming inside the hen. It’s a natural biological occurrence and has nothing to do with fertilization, spoilage, or poor egg quality.
These eggs are considered safe to eat, as long as they’re properly cooked. The spot doesn’t affect the egg’s taste, nutritional value, or freshness in any meaningful way.
If the appearance bothers you, simply remove the spot with the tip of a spoon before cooking.
Why do some eggs have them more often?
You’re more likely to notice red spots in:
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Farm-fresh or ungraded eggs
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Eggs with brown shells
Most commercial eggs sold in supermarkets are candled—a process where bright light is used to detect visible imperfections before packaging. That’s why red spots are less common in store-bought cartons, though they can still occasionally slip through.
When should you throw an egg away?
While red spots are harmless, there are signs that indicate an egg should be discarded. Don’t use the egg if:
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The egg white appears pink, green, or gray throughout
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There is a strong or sulfur-like odor
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The egg looks unusually cloudy or slimy beyond normal thickness
These changes can signal bacterial contamination.
The bottom line
A small red spot in an egg may be surprising, but it’s usually harmless. With proper storage, a quick visual check, and thorough cooking, eggs remain a safe, nutritious staple in your kitchen.
That tiny dot doesn’t mean your egg is bad—and it doesn’t have to ruin your breakfast or your confidence in the food you prepare.
