Is Blood In An Egg Bad? [A Short & Detail Answer]

Is Blood In An Egg Bad
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Last Updated on November 2, 2023 by Pauline G. Carter

If you crack open an egg and find blood inside, is it bad?

Many people believe that finding blood in an egg is a sign of poor egg quality, but this is not necessarily the case. While blood in an egg may not be aesthetically pleasing, it is not necessarily harmful to consume.

Is it safe to eat an egg with blood in it?

Yes, it is safe to eat an egg with blood in it. Blood spots are common in eggs and are usually the result of a broken blood vessel during the formation of the egg. Blood spots do not pose a health risk and are safe to eat.

How can I tell if an egg has blood in it?

How can I tell if an egg has blood in it

If you crack open an egg and discover blood inside the egg, it is still safe to eat. Blood spots in eggs are usually caused by a ruptured blood vessel on the chicken’s ovary or oviduct and are often found in eggs with very dark shells. While blood spots do not affect an egg’s nutritional value or safety, they can be unappealing.

Blood spots can be removed by gently rubbing them with a clean, dry cloth.

What causes blood in eggs?

When a hen is laying an egg, the process of ovulation occurs. The hen’s ovary releases an egg into the oviduct, where it is fertilized by a sperm cell from the male. The egg then travels down the oviduct and is coated in layers of egg white, membrane, and shell.

During this journey, small blood vessels in the oviduct can sometimes break and cause blood to be present in the egg. This is usually not harmful to the egg or the hen and is not an indication of anything abnormal. However, if there is a large amount of blood, it can cause the egg to be misshapen or discolored.

If you find blood in your egg, it is safe to eat it. However, if you are concerned about it, you can contact your local extension office for more information.

Is it safe to use eggs with blood in them for baking?

Yes, it is safe to use eggs with blood in them for baking. The blood in eggs is actually a protein called albumin. When eggs are baked, the albumin proteins coagulate and form a firm structure.

This helps to give baked goods their texture and shape. So, while there may be some visual appeal to using eggs with blood in them for baking (especially if you’re making something like a red velvet cake), there’s really no need to worry about safety. The blood in eggs is cooked just like the rest of the egg and is perfectly safe to eat.


If you notice blood in your egg when you crack it open, it does probably not cause alarm. Blood spots are fairly common in eggs and usually indicate a minor cracked blood vessel in the hen’s ovary or oviduct. While it’s not harmful to consume an egg with a blood spot, many people prefer to avoid them.

If you don’t want to eat an egg with a blood spot, you can carefully remove it with a spoon before cooking.

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