I Cracked an Egg and It was Bloody – What It Means and Whether It’s Safe to Eat

Cracking open an egg only to find a red or bloody surprise inside can be jarring. You probably expected a smooth golden yolk and clear white—not a blood spot or a streak that makes you pause and question whether breakfast is still happening. If this has happened to you, you’re not alone. It’s more common than you might think, and thankfully, it’s usually not as alarming as it looks.

In this article, we’ll explore why eggs sometimes have blood in them, what it means about the egg’s quality, and whether it’s still safe to eat. We’ll also look at what causes it, how common it really is, and what you should do when you encounter a bloody egg.

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What Does It Mean When There’s Blood in an Egg?

A bloody egg, or one that has a red spot on the yolk or white, usually means a tiny blood vessel ruptured during the egg’s formation. It doesn’t mean the egg was fertilized, rotten, or unsafe in most cases.

This phenomenon is called a blood spot, and it typically happens while the egg is still inside the hen’s reproductive system. The hen’s ovaries and oviduct are highly vascular, meaning there are a lot of tiny blood vessels. Sometimes, one of these can break while the yolk is being released or as the egg white is being deposited around it.

So when you see a blood spot, you’re just seeing a natural, although rare, occurrence that snuck past the inspection process.

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Is a Bloody Egg Safe to Eat?

Yes—most of the time, a bloody egg is completely safe to eat. As long as the egg was properly refrigerated, not expired, and doesn’t have an off smell, a small blood spot doesn’t make it dangerous.

Let’s break it down more clearly:

✅ When It’s Safe to Eat:

• The blood is just a tiny spot or smear.

• The egg smells fresh (no sulfur or foul odor).

• The egg is within its expiration or best-by date.

• There are no signs of mold or unusual textures.

❌ When You Should Throw It Out:

• The egg has a foul or sulfur-like odor.

• There’s unusual coloring (green, black, or moldy).

• The texture seems off, curdled, or watery in a strange way.

• You’re simply not comfortable eating it (that’s a good enough reason on its own).

Pro tip: If you see a blood spot but everything else seems fine, you can use a spoon to remove the spot and continue with your recipe. Many home cooks and chefs do just that.

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How Common Are Bloody Eggs?

Blood spots are relatively rare in store-bought eggs, especially in large-scale commercial production. That’s because most commercial egg suppliers use a process called candling, where eggs are held up to bright lights to look for internal imperfections like blood spots, cracks, or double yolks.

However, some blood-spotted eggs still make it through the process—especially if you’re buying farm-fresh, organic, or free-range eggs. These eggs are often less processed and less intensively screened, which means the occasional blood spot is more likely.

Here’s a rough idea of how often blood spots occur:

So if you’re cracking a lot of eggs from a local farmer or your backyard coop, don’t be too surprised if you see a little red now and then.

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What Causes Blood Spots in Eggs?

Now that we know what they are, let’s dig deeper into why they happen.

Natural Causes:

• Ruptured blood vessels during ovulation are the most common cause. This can happen due to stress, genetics, or just plain randomness in the hen’s body.

• Age of the hen plays a role. Younger hens just starting to lay or older hens past their peak are more prone to laying eggs with imperfections.

External Factors:

• Nutritional deficiencies, especially low Vitamin A, can make a hen more likely to produce eggs with blood spots.

• Stress or fright during the egg-laying process (like loud noises or sudden movements) might cause small internal ruptures.

• Breed characteristics also matter—some breeds are just more likely to lay eggs with blood spots.

So while it’s not a sign of disease or contamination, it is something that happens occasionally due to the biology of egg-laying.

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Is a Very Bloody Egg Safe to Eat?
Not always—if an egg is heavily bloodied, it’s best to throw it out. While a small blood spot is usually harmless and safe, a very bloody egg could indicate a more serious issue with the hen’s health or the egg’s development. It’s rare, but heavy blood in an egg can be a sign of contamination or improper egg formation.

Let’s break this down clearly:

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When a Very Bloody Egg Might Be Unsafe:

• Large clots or dark streaks are present throughout the white or yolk.

• The egg has a bad odor—anything sulfur-like or rotten-smelling.

• The blood appears black, brown, or greenish, which could indicate decay or infection.

• The egg was unrefrigerated or kept in poor storage conditions.

In any of these cases, the safest move is to toss the egg and wash your hands thoroughly.

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Why Would an Egg Be Very Bloody?

Here are some possible causes:

• Severe rupture of blood vessels during the laying process.

• Infections or reproductive health issues in the hen.

• Fertilization gone wrong—though rare in store-bought eggs, it can happen with farm-fresh or backyard eggs.

• Poor handling or trauma to the hen or egg after laying.

These situations are uncommon, but when they happen, they can result in eggs that look visibly off and potentially unsafe.

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When In Doubt, Trust Your Senses

If you’re not sure, do a quick check:

Bottom line: If the egg looks or smells “off” in any way, don’t eat it. It’s not worth the risk. You’ve got plenty of other eggs in the carton, right?