I've been selling my eggs, and I've had a couple "comment" that their eggs were bloody. One customer said it looked fine when they cracked it open to fry, but when they dipped the toast into it, the yolk was bloody. The other said that there were blood specs in the egg. From the amount of eggs we've had, this is a small percentage, but none the less, I probably won't get repeat customers if they aren't happy with them. We gather eggs daily, and refrigerate immediately. There is NO chance the eggs were missed when gathered....if I ever find one that I'm in doubt about...I pitch it. Why are the eggs bloody?