Blood spots, also known as meat spots or feather spots, are small, reddish-brown spots that may be found on the surface of an eggshell or inside an egg. These spots are caused by the rupture of a small blood vessel on the yolk surface during the egg-laying process. Blood spots are fairly common and are not necessarily a sign of a problem with the egg.
Blood spots are not harmful to humans and do not indicate that the egg is contaminated in any way. In fact, they are often found in eggs that are otherwise completely normal and safe to eat. If you find a blood spot in an egg, you can simply remove it with the tip of a knife or a spoon before cooking the egg.
However, it is important to note that blood spots may be an indication that the egg is not as fresh as it could be. This is because the likelihood of finding a blood spot increases as an egg gets older. If an egg is very fresh, it is less likely to have a blood spot.
In conclusion, blood spots are small, reddish-brown spots that may be found on the surface of an eggshell or inside an egg. They are caused by the rupture of a small blood vessel on the yolk surface during the egg-laying process and are not harmful to humans. While blood spots may indicate that an egg is not as fresh as it could be, they do not necessarily indicate that the egg is contaminated or unsafe to eat. If you find a blood spot in an egg, you can simply remove it before cooking the egg.