"maxine in ri" > wrote in message
oups.com...
> On Jul 31, 1:43 pm, "The Ranger" > wrote:
>> Chatty Cathy > wrote in message
>>
>> ...
>>
>> >http://www.recfoodcooking.com
>>
>> How can you determine if an egg has blood specks when hardboiling
>> it? Are blood specks a frequent occurrence with the eggs others
>> get? I can't remember the last time an egg from Trader Joe's or
>> Safeway contained extra protein formation...
>>
>> The Ranger
>
> Most of the commercially available eggs on the market don't have blood
> specks because the chickens that laid them have never seen, much less
> been covered by, a rooster.
>
> Brown eggs tend to have more brown spots in them (they are not blood)
> because it is more difficult to candle them than white eggs.
>
> That said, I do pick out the brown spots when I crack an egg open.
>
> maxine in ri

What's going on? It must be fate, because I had scrambled eggs this morning,
6 of them; not a spot.

Thanks for your answer.
Dee Dee