Fewer than 1% of eggs contain blood spots, and if you’re purchasing eggs from a grocery store, it’s unlikely you’ll come across one. This is because the grading process typically identifies and removes eggs with blood spots using a method called “candling,” where bright light is used to spot imperfections. As a result, eggs with blood spots rarely reach consumers. It’s important to note that this is not a health concern, but more about the fact that these eggs aren’t visually appealing to people.
However, with farm-fresh eggs, you’re more likely to encounter an occasional blood spot. These eggs don’t go through the same grading process, and farmers don’t have access to the same technology. Additionally, brown eggs are more prone to having spots because their darker shells make them harder to detect.
