Frequently Asked Questions for 'Newbies'

by K.J.Theodore of  Shagbark Bantams

These pages were designed to help out the beginners and Juniors who are just starting out. For more advanced questions, please visit 'FAQs for the experienced Poultry Fanciers'. New questions will be added to both FAQ pages as I see a trend of their frequency. Additional contributors are identified when used. Please visit their websites when links are provided.

Blood Spots

 

I found a blood spot in my fresh egg - what is that and are these eggs safe to eat?

 
Blood spots are also called meat spots and are occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. they are caused by a tiny 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. As an egg ages, the yolk take sup water from the albumen to dilute the blood spot so in actuality, a blood spot indicates that an 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. (This answer was provided courtesy of Marti Nash. You can see some of Marti's artwork and her chickens at www.martisart.com .)
 

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