If you crack an egg and notice a small brown, red, or dark spot, there’s usually no need to worry. These small spots are a natural occurrence during egg formation and do not mean the egg is unsafe to eat or lower in nutritional value.
During the egg grading process, eggs pass over a strong light in a process called candling. Candling allows graders to examine the inside of an egg and identify irregularities, including spots or other colour variations. Modern grading facilities also use electronic equipment to help detect concerns quickly and accurately. However, no inspection method can identify every single imperfection.
Why Do Brown Eggs Have More Visible Spots?
Brown eggs may have a slightly higher chance of containing visible spots because their darker shells can make it more difficult to see certain details during candling. This does not mean brown eggs are lower quality than white eggs. The difference is related to the natural colour of the shell and how light passes through the egg during inspection.
What Causes Spots in Eggs?
These small spots can occur when a tiny blood vessel in the hen breaks during the early stages of egg development. The hen recovers quickly, and the egg continues to develop normally.
Spots in eggs are a natural part of egg production and do not affect the egg’s nutritional value. Eggs with small spots can still be safely eaten when properly handled and cooked.
If you notice a small spot, you can simply remove it with the tip of a clean knife or utensil before cooking. If the spot is large or you find it unappealing, you can discard the egg for quality or appearance reasons, rather than because it is necessarily unsafe.