Red or blood spots in eggs

T-Amy

Chirping
8 Years
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Sep 16, 2011
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At least 1/2 of the eggs I get have red, bloody spots in them. I believe I saw in 'Chickens for Dummies' that it occurs normally here & there in fresh eggs but gets reabsorbed into the egg as time passes. We normally go through our eggs so fast that I never have 'old' eggs to test the theory. Since it's in a good % of the eggs, looking for feedback.

Should I remove the red part if possible or just leave it in whatever I'm cooking?
 
There is no reason to remove the red and you can just cook it with the rest of the egg.

I believe that it's a genetic thing, I had one FBC Marans that had a spot in every egg she laid... and so did her daughters.

I quit incubating her eggs (and her daughters eggs) after I realized that.
 
many people find it gross and remove it.

many of these same people don't think twice about eating a juicy steak.

hu.gif


i don't bother removing. it's just a bit of blood.
 
Thanks-
I wouldn't benefit from incubating them- we don't have a rooster.
I can't believe we always threw away eggs (growing up) that had those spots in them! What a waste.

Hey- another question. Any advice on hard boiled eggs? Mine peel like crap, even if they're a couple of weeks old (our max age given we go through them so fast).
 
You can also add some salt to the water when you are boiling them then put them in an ice bath following. Our 1-2 day old eggs peeled very easily after that.
 
Boil the water and lower eggs into with a spoon without cracking them, boil desired time 15 minutes or whatever.

Remove from heat drain and add cold water. Let sit until water is warm from eggs and drain then fill with cold water and let sit until cool.

Put the eggs in a bowl in the fridge for a couple hours and they will then peel like a dream even right from the nest!
 

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