Also called meat spots. Occasionally found on an egg yolk. Contrary to popular
opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by
the rupture of a blood vessel on the yolk surface during formation of the egg or by a
similar accident in the wall of the oviduct. Less than 1% of all eggs produced have
blood spots.
Mass candling methods reveal most eggs with blood spots and those eggs are
removed but, even with electronic spotters, it is impossible to catch all of them. As an
egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in
actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally,
these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish.