In article .com>,
maxine in ri > wrote:

> 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.

Nope.

Most of them don't have blood spots because they are sorted via candling
during the grading process.

Blood spots do NOT indicate a fertilized egg.

>
> 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.

Exactly.

>
> That said, I do pick out the brown spots when I crack an egg open.
>
> maxine in ri

I used to. I quit doing it years ago.
If I am serving guests, I'll remove any spots from a fried egg after it
it is cooked, but I don't bother with scrambled eggs as I've usually
mixed other stuff with it so they are not visible.
--
Peace, Om

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