Fewer than one egg in a hundred contains a red spot. This is particularly true for eggs sold in grocery stores, where most undergo a grading process called candling. A bright light is used to check the inside of the egg for imperfections, and eggs with noticeable spots are typically removed before packaging.
Farm-fresh eggs are a different story. Because they are not usually graded in the same way, these occasional natural markings are more likely to appear. Brown-shelled eggs may also show spots more often because the darker shell makes these tiny imperfections harder to spot during inspection.
Why Do These Spots Form?
A common belief is that a red spot means the egg was fertilized, but that is not correct. The spot is simply the result of a tiny blood vessel breaking inside the hen’s system. This can happen for many normal reasons and does not affect the egg’s overall quality.
Where the spot appears can offer a clue:
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