Is It Safe to Eat Eggs With Red Spots? A Clear Guide for Everyday Cooks

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.

This sorting process is not about safety, but about appearance. Most shoppers prefer eggs that look clean and consistent, so stores simply avoid stocking eggs with visible spots.

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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