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.
A common myth is that blood spots mean the egg was fertilized. This is false information. Instead, blood spots are the result of the rupturing of tiny blood vessels in the hen’s ovaries or oviduct. The oviduct is the passageway between the ovaries and the outside environment.
Blood spots can appear in both the yolk and the egg white. If the spot is in the yolk, it indicates that the bleeding occurred in the ovary when the egg was released from the follicle. If the spot is in the white, it means the bleeding happened after the egg was released into the oviduct.
Apart from blood spots, you should always store and cook your eggs properly. If your eggs are store-bought, you should keep them in the fridge. Farm fresh eggs can be left at room temperature, however, make sure that where they are stored doesn’t have too much light and isn’t too warm. Don’t consume eggs with cracks in the shells – this is a prime opportunity for bacteria to enter that egg. Once cooked, eggs can last in the fridge for up to one week.
