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If you a referring to a small blood spot in an egg, absolutely not. The blood spots in an egg are produced by a small blood vessel break in the chickens oviduct as the egg is forming. It disappears when the egg is cooked, like the yolk, the blood spot is just protein and is not a carrier for disease. Most cooks remove the blood spot when noticed simply because it is not appealing to the eye of the consumer.

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Q: Can you get diseases from swallowing blood from a chickens egg?
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