why are there blood spots in my eggs?

i collected eggs this morning like i always do, and i decided to have a fresh one so i cracked it into a bowl and it had a big blood spot in it why is that?

i believe that it is when the egg is forming blood vesels break and wolla blood spot they always candle the ones you get from the store and throw away the blood spot ones

but the egg was laid that morning or night before, so how could a chick be forming? and are they safe to eat? thanx

There was a previous post about this with this link:

http://www.georgiaeggs.org/pages/bloodspots.html

I found it very interesting. Your eggs have the bloodspot because it is SO fresh and safe to eat. It does not indicate that the egg is fertile.

Hope this helps.

I think it's the EGG forming. Not a chick forming. It's a natural part of the fresh egg. I could be wrong, but I believe that the spot disolves over time. I see it when I use eggs 1-4 days old, but not usually after that. I just pick it out with a fork tine. Yup, I think it's a part of the egg that most never get to see when they buy those old eggs from a store.

ANSWER:
BLOOD SPOTS:
Blood spots occur when blood or a bit of tissue is released along with a yolk. Each developing yolk in a hen's ovary is enclosed in a sack containing blood vessels that supply yolk building substances. When the yolk is mature, it is normally released from the only area of the yolk sac, called the "stigma" or "suture line", that is free of blood vessels. Occasionally, the yolk sac ruptures at some other point, causing blood vessels to break and blood to appear on the yolk or in the white. As an egg ages, the blood spot becomes paler, so a bright blood spot is a sign that the egg is fresh.

Blood spots occur in less than one percent of all eggs laid. They may appear in a pullet's first few eggs, but are more likely to occur as hens get older, indicating that it's time to cull. Blood spots may be triggered by too little vitamin A in a hen's diet, or they may be hereditary - if you hatch replacement pullets from a hen that characteristically lays spotted eggs, your new flock will likely do the same.

MEAT SPOTS
Meat spots are even less common than blood spots. They appear as brown, reddish brown, tan, gray or white spots in an egg, usually on or near the yolk. Such a spot may have started out as a blood spot that changed color due to chemical reaction, or it may be a bit of reproductive tissue. Since meat spots look unappetizing, cull a hen whose eggs characteristically contain them.

Excerpt from "Storey's Guide to Raising Chickens", by Gail Damerow

well thank you all for answering my Question so fast is a real help. however on that link it said that 1% of all eggs have blood spots, this has got to be my third or fourth in a month. is thre some thing wrong with my chickens? in the article it said that the blood is caused by an accident while forming or an accident in the oviduct.

It's nothing to "fret" over, it's just one of those things. Eat that egg just like you do the others. If you are making meringue or something white, just pick that tiny spot out.

Quote:
UHM..... they don't actually throw the 'spotty' eggs away... those are the ones used in food manufacturing.

eeewww...... it's best not to think about it

yes actually i try not to think about those poor chickens that are raised in those implorable conditions