That tiny red or dark spot you sometimes see in an egg is almost always the result of a minuscule blood vessel breaking as the egg formed inside the hen.
It’s not a sign of a fertilized chick, disease, or rot. In fact, the egg is generally just as safe and nutritious as any “perfect” one in the carton, especially once fully cooked.
If the sight bothers you, you can simply lift the spot out with the tip of a spoon and continue with your recipe.
What truly matters are broader signs of spoilage: a sour smell, a pink or green tinge in the whites, or an off, cloudy appearance throughout. When those show up, the egg belongs in the trash, not the pan. By learning the difference between harmless imperfections and real warning signs, you protect both your health and your wallet—and save many perfectly good breakfasts from being thrown away in fear.
