Have you ever cracked open an egg in the frying pan and seen a red spot? Should you eat the egg? Is it contaminated? Is it safe to eat? Red or blood spots are occasionally found on egg yolks. They are caused from a rupture on the yolk surface during egg formation inside the hen. Most eggs with blood spots don’t find their way to supermarket shelves because they’re detected by electronic spotters during processing and packing. But some do make it through the screening. The blood spot does not affect safety of the egg. It’s easy to remove with a knife. Or, it’s safe eat after cooking.