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?