A small red spot in an egg yolk is usually nothing to worry about.
The spot is typically a blood spot, which forms when a tiny blood vessel in the hen’s ovary or oviduct breaks during egg formation. It’s a natural occurrence and does not mean the egg was fertilized.
Here are some key points:
- It’s safe to eat if the egg is otherwise fresh, has been properly refrigerated, and is cooked thoroughly.
- Some people simply remove the spot with the tip of a knife or spoon before cooking if they find it unappealing.
- Brown eggs tend to show blood spots less often because they’re harder to see through the shell during inspection, but they can occur in eggs of any color.
When you should discard an egg
Throw the egg away if you notice any of these signs:
- A foul or sulfur-like odor when you crack it open.
- Unusual discoloration, such as pink, green, or iridescent egg white.
- Signs of mold.
- A cracked shell that has been contaminated or an egg that has been left unrefrigerated for too long (where refrigeration is recommended).
If the only issue is a tiny red spot in the yolk, the egg is generally considered safe to use after cooking, assuming it is otherwise fresh.
