Question about eggs
Once in a while, I'll crack open eggs for scrambled eggs that look fine in the bowl. When I break the membrane to scramble them, one egg will look like it has some blood in it. I always throw them away and start over.
Can anyone explain what that actually is, why it happens and if it's just the occasional fluke? My concern is if it happens before the egg is picked at the farm or if it's caused by improper handling of some kind after the fact, i.e. in transit, at the supermarket. etc.
Can anyone explain what that actually is, why it happens and if it's just the occasional fluke? My concern is if it happens before the egg is picked at the farm or if it's caused by improper handling of some kind after the fact, i.e. in transit, at the supermarket. etc.
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quote:Originally posted by Slow_Hand
Once in a while, I'll crack open eggs for scrambled eggs that look fine in the bowl. When I break the membrane to scramble them, one egg will look like it has some blood in it. I always throw them away and start over.
Can anyone explain what that actually is, why it happens and if it's just the occasional fluke? My concern is if it happens before the egg is picked at the farm or if it's caused by improper handling of some kind after the fact, i.e. in transit, at the supermarket. etc.
Is it just a spot?
Because that is supposed to be fairly normal. If it really grosses you out that much just through it out, just like 25 cents each right?0 -
It used to be that blood in the egg was a pretty good sign that the egg was fertilized, but that can't happen with most of the eggs produced today because of the way the hens are caged. Hen egg yolks develop in an ovary, just like everything else, and sometimes when the yolk is released; it causes a slight rupture of a blood vessel resulting in a spot in the egg. It won't hurt you anymore than the small amounts of blood remaining in a steak will, but it sure doesn't look too great.
It doesn't happen very often, but it does occur with some regularity. Throw it out, or put ketchup on it.[:D]0 -
It's usually a pretty good sign your egg has been fertilized and a baby chick's embryo is starting to form. Don't worry though, they don't taste like chicken.[:D][:D]
dlrjj, you beat me to it![:D]0 -
quote:Originally posted by Msut77
quote:Originally posted by Slow_Hand
Once in a while, I'll crack open eggs for scrambled eggs that look fine in the bowl. When I break the membrane to scramble them, one egg will look like it has some blood in it. I always throw them away and start over.
Can anyone explain what that actually is, why it happens and if it's just the occasional fluke? My concern is if it happens before the egg is picked at the farm or if it's caused by improper handling of some kind after the fact, i.e. in transit, at the supermarket. etc.
Is it just a spot?
Because that is supposed to be fairly normal. If it really grosses you out that much just through it out, just like 25 cents each right?
No, not a visible speck or dot of red while it's intact. As soon as the membrane is broken by the wisk, I can that there's a streak of red inside the yolk.0 -
I assume it's normal; I've seen that in farm-fresh eggs. So it's not in the handling of the eggs or anything like that. I think it may have something to do with either being over or under developed. I have no basis for that, just my assumption. I've eaten several like that and there were no problems at all. Just tell yourself it's chili powder and dig in. [:D][:D] 0 -
Here you go, add this to my earlier post. I dug this up from a link on farm eggs.
"BLOOD SPOTS Also called meat spots. Occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots.
Mass candling methods reveal most eggs with blood spots and those eggs are removed but, even with electronic spotters, it is impossible to catch all of them. As an egg ages, the yolk takes up water from the albumen to dilute the blood spot so, in actuality, a blood spot indicates that the egg is fresh. Both chemically and nutritionally these eggs are fit to eat. The spot can be removed with the tip of a knife, if you wish."0 -
Does anyone else but me still eat em soft boiled? I love eggs! 0 -
quote:Originally posted by GUNFUNCO
Does anyone else but me still eat em soft boiled? I love eggs!
Can't eat em soft boiled. Any other way, I gobble em up, I love eggs. Haven't quite got the hang of cooking them on cast iron yet.0 -
Your wasting eggs.
Cook them up.
Once scrambled you can't tell anyway. [;)]0 -
Thanks for the explanation and reassurances. The last time it happened, I had already broken three eggs into the bowl when the 4th with the red streak went in and because I simply didn't know any better, dumped them all and started over.
Luckily it was a brand new dozen so I had plenty of eggs to work with but just to be on the safe side and not ruin the whole batch I cracked and smooshed each one in a small Pyrex bowl first and then dumped it in to the mixing bowl until all were in there.
When I cook or bake something that has a lot of ingredients in it, I will always break each egg into a small Pyrex bowl first and then dump it in rather than crack it right into the bowl so that I don't ruin a whole bowl of stuff with the rare rotten one.0 -
quote:Originally posted by Slow_Hand
Thanks for the explanation and reassurances. The last time it happened, I had already broken three eggs into the bowl when the 4th with the red streak went in and because I simply didn't know any better, dumped them all and started over.
Luckily it was a brand new dozen so I had plenty of eggs to work with but just to be on the safe side and not ruin the whole batch I cracked and smooshed each one in a small Pyrex bowl first and then dumped it in to the mixing bowl until all were in there.
When I cook or bake something that has a lot of ingredients in it, I will always break each egg into a small Pyrex bowl first and then dump it in rather than crack it right into the bowl so that I don't ruin a whole bowl of stuff with the rare rotten one.
You must really like to do dishes. [:D][:D]0 -
quote:Originally posted by sarge_3ad
quote:Originally posted by Slow_Hand
Thanks for the explanation and reassurances. The last time it happened, I had already broken three eggs into the bowl when the 4th with the red streak went in and because I simply didn't know any better, dumped them all and started over.
Luckily it was a brand new dozen so I had plenty of eggs to work with but just to be on the safe side and not ruin the whole batch I cracked and smooshed each one in a small Pyrex bowl first and then dumped it in to the mixing bowl until all were in there.
When I cook or bake something that has a lot of ingredients in it, I will always break each egg into a small Pyrex bowl first and then dump it in rather than crack it right into the bowl so that I don't ruin a whole bowl of stuff with the rare rotten one.
You must really like to do dishes. [:D][:D]
Actually Sarge, I don't mind doing them as I cook. Now, if they're piled up in the sink......[:D]0 -
I get the spots occasionally.
If I showed it raw to my wife , she'd freak.
She dosen't know that we eat those spots all the time they show up.
BTW , I am a big time egg eater. Soft boiled is my favorite.
Try this for your next omlet:
1 Break 3 eggs
2 put in a tablespoon of water
3 Mix well but don't completely homogenize
4 Fry the mixture in browned butter
5 stir with a fork (tines up) to cook through
6 put in your filling ( butter saute'd mushrooms (drained) -my fav)
7 fold over and serve
The water causes steam to froth the egg , so the omlet comes out fluffy (the one time a he-man can use the word "fluffy").
Stan0 -
it does sound nauseating 0 -
quote:Hen egg yolks develop in an ovary, just like everything else, and sometimes when the yolk is released; it causes a slight rupture of a blood vessel resulting in a spot in the egg. It won't hurt you anymore than the small amounts of blood remaining in a steak will, but it sure doesn't look too great.
x-ring. by definition it has to occur before the shell is laid on by the chicken right? Cannot be caused by handling. It is protein!0
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