Red Spot on Raw Egg: What Is It and Can You Eat It?

What Are Those Red Spots, Really?

Contrary to popular belief, those red spots are not underdeveloped embryos—they are small blood clots. Known in the egg industry as “meat spots” or “blood spots,” they form when tiny blood vessels in the hen’s ovary or oviduct rupture during the egg-laying process. The blood or tissue then gets incorporated into the egg as it’s formed.

This has nothing to do with fertilization. In fact, the vast majority of eggs sold commercially are from hens that have not been in contact with a rooster. The spots are simply a natural, albeit occasional, part of egg formation.

Why Do They Happen?