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These are called blood spots and can appear in either the white (albumen) or the yolk. This happens when a small blood vessel breaks in the birds oviduct and deposits a trace amount of blood onto the forming egg prior to the formation of the shell. This tiny spot of blood is not harmful and will disappear when cooking the egg. Most restaurants and home cooks remove this blood spot simply because it is unpleasing to look at but it will not harm you.

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16y ago

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