Eggs sometimes contain small red blood spots, and many people aren’t sure whether to throw them away or “shrug your shoulders and continue cooking with it.” These spots look concerning, but they are usually harmless. As the article explains, “Yes, they are – as long as these eggs are properly cooked.” You can also remove the spot with a small knife if you prefer.

These spots appear in fewer than 1% of eggs. Stores rarely sell them because the grading process uses “candling,” a bright light that reveals imperfections. Farm-fresh eggs may have spots more often, especially brown eggs, because the shells make them harder to detect. The spots are not a sign of fertilization. They come from “the rupturing of tiny blood vessels in the hen’s ovaries or oviduct.” The location of the spot shows where the bleeding occurred—either in the yolk or the white.

Other harmless marks include small brown meat spots. However, an egg with a red, pink, or green egg white should be discarded because it “likely means that a potentially dangerous bacteria has grown in that egg.”

Proper storage and cooking are still essential. Refrigerate store-bought eggs, keep farm eggs cool and out of sunlight, avoid cracked shells, and cook eggs until firm to reduce the risk of salmonella. If a recipe requires raw or lightly cooked eggs, use pasteurized ones. During transport, keep eggs cold and out of direct heat. If symptoms like vomiting, diarrhea, or cramps appear after eating eggs, seek medical help and report the illness.