Many home cooks have had this moment: you crack open an egg, and instead of a smooth golden yolk, you notice a tiny red spot. It can be surprising, especially if you’re used to clean-looking, store-bought eggs. Some people throw the egg away immediately, while others simply continue cooking and don’t think twice. Because this question comes up often, it’s helpful to understand what these spots really are and whether the egg is still safe to enjoy.
Eggs remain a staple in many American kitchens, especially for older adults who appreciate simple, nutritious foods. Knowing what’s normal and what isn’t can bring peace of mind and help reduce unnecessary waste. With a bit of background, it becomes easier to tell when an egg is perfectly fine to use and when it’s better to set it aside.
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