EGGS--BLOOD SPOTS

"Blood" and "meat" spots are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Many factors contribute to the spots: breed, feed, condition of the hens, etc. Both chemically and nutritionally these eggs are fit to eat. They are food safe if the egg has been properly stored in the refrigerator.
If desired, use the tip of a knife to remove the spot.