What Is A Meat Spot In An Egg Are They Safe To Eat?

If you have cracked an egg and found a small brown, red, or dark spot inside, you have likely wondered what it is. These are called meat spots. They are safe to eat. They are not a sign of a fertilized egg or a developing embryo. Meat spots are simply small pieces of tissue from the hen’s reproductive system that get caught in the egg as it forms.

What exactly is a meat spot in an egg?

A meat spot is a small piece of tissue. It comes from the hen’s oviduct, the organ where the egg forms. When the egg white or yolk passes through, a tiny piece of the oviduct lining can break off and stick to the egg.

Meat spots are more common in brown eggs than white eggs. Research published in the journal Poultry Science found that brown egg layers produce more meat spots overall. The color of the spot usually matches the egg color. Brown eggs tend to have brown or tan meat spots. White eggs tend to have lighter spots.

The size varies. Most are smaller than a grain of rice. Some people confuse blood spots with meat spots. Blood spots are bright red and come from a broken blood vessel. Meat spots are brown, tan, or dark and come from tissue.

Are meat spots the same as blood spots?

No, they are different. Blood spots are bright red and come from a ruptured blood vessel in the hen’s ovary or oviduct. Meat spots are brown or tan and come from tissue lining.

Both are harmless. The USDA allows eggs with blood or meat spots to be sold as Grade A eggs. The agency does not consider them defects that affect safety. They are removed during candling only if they are large enough to be seen.

Commercial egg producers use a process called candling to inspect eggs. A bright light shines through the shell. If a spot is larger than 1/8 inch, the egg is removed from the Grade A carton. Smaller spots pass inspection. This is why you occasionally find one in your carton.

What causes meat spots to form in eggs?

Meat spots form from natural processes inside the hen. The oviduct lining sheds cells regularly. Sometimes a cluster of these cells sticks to the egg before the shell forms.

Several factors increase the chance of meat spots:

• Hen age — older hens produce more meat spots
• Stress — heat stress or illness can increase shedding of tissue
• Breed — some breeds of hens are more prone to meat spots than others
• Diet — nutritional imbalances may play a role, though evidence is not strong

The USDA estimates that about 1 to 2 percent of all commercial eggs contain a meat spot. The rate is higher in eggs from small flocks and free-range hens. This is because those operations do not candle eggs as thoroughly as large commercial facilities.

Can you eat an egg with a meat spot?

Yes, you can eat an egg with a meat spot. The spot is not harmful. It is just tissue from the hen. It does not contain bacteria or toxins.

Some people remove the spot before cooking. Others leave it. Both choices are fine. If the spot bothers you visually, use the tip of a knife or a fork to lift it out. The egg white and yolk remain completely safe.

One thing to watch for: if the egg smells bad or looks unusual beyond the spot, throw it away. A rotten egg has a distinct sulfur smell. Meat spots do not cause any odor. If the egg smells fine, it is fine.

The FDA and USDA both state that eggs with meat spots are safe to eat. The American Egg Board confirms the same. There is no clinical evidence linking meat spots to any food safety risk.

How do meat spots compare to other egg defects?

Here is a quick comparison of common egg findings:

The only finding that makes an egg unsafe is spoilage. Spoilage is caused by bacteria entering through a cracked shell or from age. Signs of spoilage include a bad smell, unusual color throughout the egg, or a runny white that is watery. Meat spots do not cause any of these.

What should you do if you find a meat spot?

If you crack an egg and see a meat spot, inspect it briefly. Check that the egg smells normal. Look at the white and yolk to make sure they are not discolored or watery. If everything else looks fine, the egg is safe.

You can cook the egg with the spot in place. Frying, scrambling, boiling, or baking will not change the safety. The spot may become less visible after cooking. Some people prefer to remove it for appearance, especially when serving eggs to guests.

To remove a meat spot, use a clean utensil. A butter knife or the edge of a fork works well. Gently lift the spot out. The surrounding egg white will remain intact. There is no need to wash the egg or treat it with anything.

If you find a meat spot in a carton of eggs, do not return the egg to the carton. The USDA recommends discarding the shell and washing your hands. This prevents any bacteria from the shell from spreading. But the meat spot itself is not a contamination concern.

Common misconceptions about meat spots

One common myth is that a meat spot means the egg is fertilized. This is not true. Fertilized eggs develop a small white circle called a germinal disc. Meat spots are irregular in shape and color. They have nothing to do with fertilization.

Another myth is that meat spots indicate poor hen health. This is also false. Meat spots occur in eggs from healthy hens. They are a normal byproduct of egg formation. Some henhouses with excellent management still produce eggs with meat spots.

A third myth is that meat spots make eggs unsafe for children or pregnant women. There is no evidence for this. The safety of an egg with a meat spot is the same as an egg without one. Pregnant women should still follow standard advice about cooking eggs thoroughly. The presence of a meat spot does not change that.

Some people believe that brown eggs have more meat spots because they are less processed. The truth is that brown eggs naturally have more meat spots due to the breed of hen that lays them. It has nothing to do with processing or quality.