What If You See a Blood Spot?

Blood spots can also frighten people when they crack an egg.

But a small blood spot doesn’t automatically mean the egg is unsafe.

The USDA explains that blood spots can occur when a small blood vessel ruptures during ovulation.

They are different from the long white strand shown in the photograph.

You can generally remove a small blood spot with a clean utensil if you don’t want it in your food.

What About Brown or White Spots?

You can occasionally encounter small brown, tan, reddish or white spots inside an egg.

These are sometimes called meat spots.

According to the USDA Egg Grading Manual, these can result from tissue shed from the hen’s reproductive tract or from blood that has changed color. (AMS)

Again, this is very different from the long white chalaza.

When Should You Actually Throw an Egg Away?

The appearance of a chalaza isn’t a good reason to throw away an otherwise normal egg.

Instead, pay attention to genuine signs of spoilage.

An unpleasant smell is a major warning sign

A spoiled egg can have a distinctly unpleasant odor when cracked open.

The USDA recommends examining the egg for an off odor or unusual appearance before deciding whether to use it. (Ask FSIS)

If it smells rotten, don’t try to save it.

Throw it away.

What About Pink or Iridescent Egg White?

This is different.

The USDA notes that pink or iridescent egg white can indicate spoilage associated with certain bacteria, including Pseudomonas.

That is not the same as a normal white chalaza.

If the egg white has an abnormal pink, iridescent or otherwise suspicious appearance, it’s safer not to eat it.

What If the Egg Is Cloudy?

A cloudy white by itself isn’t necessarily a problem.

In fact, cloudy albumen is associated with freshness.

This is a good example of why internet photographs can be misleading.

Something that looks “strange” to someone who isn’t familiar with eggs can actually be completely normal.

Why Does the Yolk Stay in the Middle?

This is where the chalaza becomes particularly interesting.

Think of the yolk as a small ball suspended inside a larger container.

The chalazae help hold it in position.

They aren’t strings attached to the chicken or remnants of an embryo.

They are part of the egg’s natural design.

As the egg forms inside the hen, layers of albumen develop around the yolk. Some of these albumen strands twist together, creating the structures that eventually become the chalazae.