What causes a blood spot in farm eggs?

[jlbunney]

What causes some farm eggs to have blood spots in them, where store bought eggs don't have them?
Thanks for any help.

 

[Mountain Peeps]

Blood spots are caused by a tissue that breaks free during egg formation.

 

[Cindy in PA]

Blood spots are not in store bought, because they candle them and exclude the ones with spots. The are put into other prodects where they won't be noticed.

 

[Ridgerunner]

Blood spots are not in store bought, because they candle them and exclude the ones with spots.  The are put into other prodects where they won't be noticed.

Exactly right.

You might look through this to see what might be causing them, but they are fairly common. The eggs are safe to use if you can get around the YUK! factor.

Egg Quality Handbook
http://www.thepoultrysite.com/ourbooks/1/egg-quality-handbook/

 

[jlbunney]

Thank you all for your advise and help.

 

[Blooie]

I have to say that twice in my 50 years of family meal preparation I have run into eggs with blood spots, and these were store bought eggs. My mother once worked at Blue Ribbon Hatchery in Luverne, Minnesota and she was a candler. She told me after the first time I found one that despite how carefully they are candled, sometimes a small flaw will get through when the candler has been at the station for awhile and the eyes get a little tired. I don't know what the candling process is like now, but back when she was working there in the 50's it was all one egg, one candler at time.

 

[Ridgerunner]

It's electronic now, does not depend on people at all It's interesting they were doing it way back then. Thanks for that comment.

It's only the big operations that candle for flaws. Farmer's Market and some locally produced eggs probably won't be candled.

 

[Blooie]

I figured that things were done a lot different now in the big operations.

It is interesting that when Ma worked there for so long she used to bring home double-yolkers, little pullet eggs, and eggs that sometimes provided the unexpected when they were cracked open. I still clearly remember the first time I cracked open an egg and there was no yolk! My little sister, the egg yolk hater, thought she'd died and gone to Heaven if Ma could bring her eggs that were all whites! LOL Still, I imagine that even the best electronic equipment can let a stinker get past once in awhile, if the electronic quality control boo-boos I've occasionally encountered in other products are any indication.

 

[evemfoster]

Blood spots are not in store bought, because they candle them and exclude the ones with spots. The are put into other prodects where they won't be noticed.

You do find blood spots in store bought. They tend to fairly small.

With my farm eggs i just take a spoon and remove the larger spots.

If its a tiny spot i don't bother, after all when i fry up a chicken i dont worry about a little blood. Its all good.