I was making bacon, egg, and cheese sandwiches with my kids a few moments ago. The last egg cracked was a double yolk. One of the yolks had a big blood clot on the yolk and the white was full of blood making it look ruby red. The egg had been refrigerated but not washed. I wash them as I use them (only wipe them off with dry towel). This may be a really stupid question but I did not think blood got in an egg unless it was fertile. I've searched this site but everything talks about blood in a fertile egg. Please enlighten me. Thanks!