During grading, eggs pass over a strong light in a process called candling. This technique allows graders to spot internal irregularities, including small specks or colour variations. Candling remains an important part of egg safety in Canada, even with today’s advanced equipment. Electronic spotters help detect concerns quickly and accurately, but no method can identify every single imperfection.
Brown eggs have a slightly higher chance of containing visible specks because their darker shells make it harder for graders to see every detail during candling. This does not mean brown eggs are lower in quality. It simply reflects the natural variation in shell colour and how light travels through the egg during inspection.
These tiny marks form when a vessel in the hen breaks during the early stages of the egg’s development. The hen recovers quickly, and the egg continues forming normally. This is a natural part of egg production and does not affect the egg’s nutritional value. Eggs with these small inclusions remain safe to eat. Many cooks choose to remove the speck with the tip of a knife before using the egg, especially in recipes where appearance matters. If the mark looks large and you find it unappealing, you can discard the egg for quality reasons rather than safety concerns.
Canadian eggs go through a strict grading and inspection system before they reach grocery stores. You can learn more about how eggs fit into a healthy eating pattern in this nutrition-focused article:
https://www.getcracking.ca/nutrition/blog/eggs-and-diabetes-a-nutritional-powerhouse-for-managing-blood-sugar
For more information on egg quality, storage, and grading practices, explore additional resources on Get Cracking, such as how eggs support balanced meals or how the grading system keeps them safe from farm to table. These tools help Canadians understand how eggs contribute to everyday nutrition and why they remain a trusted part of the diet.