Anniebee
Crowing
Yep I have had the occasional blood spotted egg and have used it as long as it didn't smell. Have also had a few stinkers, then am extra careful for a while and crack them into cups first, then slack off a bit... get complacent till the next stinker comes along...![]()
locknest4 .....
When I mentioned 'blood eggs' a while back - and recently - - I meant the eggs where the yolks literally have rivers of blood through them. Very red red tracks inside yolks. The white is unspoiled.
Am still here to tell the tale after eating them ( cooked ) .... yet I also remove the tiny little brownish red spots on the outside of a yolk when the egg has been opened.

Someone here ( can't recall who ) ... said that ' blood eggs' were common with new pullets laying for the first time, or for hens returning to lay after moulting. I have googled some information, but can only find reference to small blood 'spots' which are usually found on the outside of the yolk. ( the one's I carefully pick off !! ). One site showed an egg that had completely red bluddy white of egg when opened. ??
My girls have organised themselves now into laying lovely eggs ( barring Mindy who is still having some trouble with calcium distribution !!! ) ...... and the yolks are a lovely colour both inside and outside of the yolk. The blood I was referring to was only visible once the yolk was broken .... rivers of the stuff. But all sorted now.
Still and all - I guess smell and taste is not the only criteria .... there's also the look of the thing which could put people off. !!
appps ... mentioned that a few days back. Difference between being safe to eat, and looking appetising ( or words to that effect ).

AB
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