Cinnamon Posted February 26, 2007 Share Posted February 26, 2007 I just tipped an egg into a pan to poach & it had a really large amount of blood all around the yolk This is much,much more than the occassional speck we get,which I know is normal.It was a blob about the size of a 50p. I have chucked it out, but I just wonder if anyone knows why this has happened,& should I ba at all concerned? Quote Link to comment Share on other sites More sharing options...
Jaime Posted February 26, 2007 Share Posted February 26, 2007 I "googled" blood in chicken eggs and the consensus is that the blood spot is what would develop into a chicken if fertilised. The articles suggest that most eggs have a tiny blood spot on the edge of the yolk that they call the peep. Another suggestion is that it could be some sort of bacterial infection but this seems unlikely in a fresh egg - the example that was given is in a 6 day old egg that was being "candled". Perhaps other people can advise further Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 26, 2007 Share Posted February 26, 2007 That's right Jaime, you do sometimes get a pee, which would be the embryo, but only in fertilised eggs. Sometimes you get varying amounts of blood in eggs (I had one that was totally blood, but not from my hens), apparently it's due to a small rupture in the egg making tackle when the ovum is released. No problem, and may never happen again. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 26, 2007 Author Share Posted February 26, 2007 Thanks so much for setting my mind at rest. It was a fresh egg, laid this morning in fact,& unferlilized unless my hens are keeping something from me I am just glad it wasn't in a batch I sold Quote Link to comment Share on other sites More sharing options...
Jaime Posted February 26, 2007 Share Posted February 26, 2007 It must be quite a shock when you get a significant amount of blood (or all blood). I suppose that sort of thing is why my grandparents always crack their eggs into a saucer before using. I never do - just straight into the pan or whatever I'm making - if there was a problem with the egg whatever I was making would be spoiled. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 26, 2007 Author Share Posted February 26, 2007 It must be quite a shock when you get a significant amount of blood (or all blood). I suppose that sort of thing is why my granparents always crack their eggs into a saucer before using. I never do - just straight into the pan or whatever I'm making - if there was a problem with the egg whatever I was making would be spoiled. I will be cracking eggs into a cup from now on I can tell you. It gave me the shock of my life,& I am really glad it wasn't cracked into a cake mixture or anything Quote Link to comment Share on other sites More sharing options...
