Eggs with blood spots are safe to eat if properly cooked. The spots result from ruptured blood vessels in the hen’s ovaries, not fertilization. They can be removed if preferred. Brown meat spots in egg whites are also harmless.However, eggs with a pink or green tint may contain harmful bacteria and should be avoided,

Store-bought eggs rarely have blood spots due to grading, unlike farm eggs.Eggs from stores should be refrigerated, while farm eggs can be kept at room temperature. Avoid cracked eggs, wash hands before handling, and cook eggs thoroughly to reduce the risk of salmonella. If using raw eggs, pasteurize them first.