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Yes, eggs with blood spots are perfectly safe to eat. Authorities like the United States Department of Agriculture (USDA) and the Egg Safety Center confirm that these eggs are edible and pose no health risk. The blood spot is not an indicator of a spoiled or fertilized egg.
The USDA even accounts for them during grading:
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Grade AA and A Eggs: These high-grade eggs are checked by candling (passing over a bright light), and most with visible blood spots are removed. However, some can slip through.
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Grade B Eggs: May have more minor defects, including blood spots, and are often used in liquid or powdered egg products.
If the spot bothers you visually or psychologically, you can easily remove it with the tip of a clean knife or a fork tine and use the rest of the egg without issue. The taste, nutritional value, and cooking properties remain unchanged.
Debunking the Myths
Myth 1: “It means the egg was fertilized and contains a chick.”
False. As explained, fertilization is unrelated. Commercial table eggs are almost never fertilized.
