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Discussion in 'Chicken Behaviors and Egglaying' started by sjsteinhauser, Nov 5, 2013.
My production red lays eggs with 2 or 3 tiny specks in white part close to yolk...what are these?
I think they're called chalazae and they're to anchor the yolk in the white. They're fine to eat. They don't lose their texture, so if you're making something you want to be very smooth, like whipping egg whites, scrape them out.
For some reason, I feel like I can find them in brownies. I take them out when I'm making them too.
Chalazae is stringy and white. Dark specks in the egg white are meat spots, grosses me out
Dark spots in the white are meat spots, which is a fairly common reproductive accident where a tiny bit of the reproductive tract gets sloughed off and into the egg. The spots will not hurt you, but I remove them with the tip of a knife if they're large.
Red spots on the yolk are blood spots, and happen when a capillary bursts while the egg is being laid. They are actually a sign of a very fresh egg, because they fade over time.
You don't often see blood or meat spots in commercial eggs because those companies use automated candling robots to remove those eggs before they're put in the carton. That doesn't mean you don't eat them, however--those eggs are sold to commercial bakeries and the like. They're just Grade B.
This. If they're tiny, they just get eaten. If big enough, we scrape them out. It's a normal glitch, especially for new layers or high production breeds.
Wow, I was just thinking too specific. Yea, meat spots are kinds gross to those of us used to store bought eggs. Scrape them out with a spoon.