- Oct 20, 2008
Not surer ventilation has anything to do with blood in egg white?Thanks. I will make more ventilation. Though, we do commonly have five degree nights. And, just checking with you, this color is as if you poured some coffee into cream and it did not mix thoroughly yet. It is not red, or speckled. The brown is not dark. I wonder how it would have looked just out of the shell and not cooked? Rather unappealing, I imagine.
I never went back after ruining a cake batter.. I always break eggs into a separate bowl, mind you I may have 1/100 that has blood in it, but just that one is enoughNot surer ventilation has anything to do with blood in egg white?
Blood turns from red to brown when oxidized or cooked....if you had broken that egg open before cooking it probably would have been red.
Blood in an egg can be from small blood vessels breaking when ova is released, happens once in a while and not necessarily a problem.
It can be rather alarming, finding one will make you break eggs in separate bowl instead of into pan or recipe for awhile.