And do you eat eggs if there is a spot of blood on it. and why is there blood on some eggs...

If the red spot is really small I try to pick it out and use the egg. If I can't pick it out I just mix it up (so I can't see it) and use it. If it is enough to make a streek of pink or red, I throw it.

Do you check your eggs before using them? I mean cracking them into something else first.

Judy, like you I have become lazy, and haven't done that in years. I think, it will take a disaster of a messed up recipe before I go back to it.

It just doesn't hardly ever happen anymore.

I thought, red in the egg meant it was fertilized.

Moni

It's been so long since I found a bad one I've stopped cracking them into an extra little bowl. Thanks for reminding me, because it's easy enough to do and safer.

The link below from "What's Cooking, America?" FAQs answers the question about the blood spots -- they happen during egg formation and are not harmful:

Here is a link that might be useful: Egg FAQs

Jut made pumpkin bars and broke the 4 eggs right into the mixed stuff........hadn't done the pre-bowl thing for years. Maybe a wake up call to do it, Judy!!

I imagine that was a stomach turner. ewww. The smell is horrific!!

A good way of telling if an egg is fresh or not is simply to place the eggs in a bowl of water making sure the water is covering the eggs completely. The fresh eggs will sink to the bottom, the eggs that are not fresh needing to be discarded will start to float to the top in different degrees. The unfresh egg floats because the older the egg becomes the insides shrink and pull away from the hard part of the egg forming an air pocket causing it to float.

Here is some more information.

Place the egg into a bowl of cold water. The water level should be deeper than the egg's length.
Observe what the egg does.

Fresh eggs will sink to the bottom of the bowl and lie on their sides.
Slightly older eggs (about one week) will lie on the bottom but bob slightly.

If the egg balances on its smallest end, with the large end reaching for the sky, it's probably around three weeks old.

EGGS THAT FLOAT TO THE TOP ARE BAD AND SHOULD NOT BE USED.

Crack the egg open and look carefully.

Blood spots (also referred to as "meat" spots) don't signify a bad or fertilized egg.
It's caused by a ruptured blood vessel during the formation of the egg.

Since blood spots are diluted as the egg ages, their presence actually means you have a fresh egg.
You can eat it safely, or remove the blood spot with the tip of a knife, if it makes you feel better.
Stringy, rope-like strands of egg white are chalazae which are present in every egg to keep the yolk centered.

They're not a sign that the egg is bad or fertilized, and they can be consumed safely or removed

An egg white that is cloudy or has a yellow or greenish cast to it is caused by carbon dioxide not having had enough time to escape from the shell and is especially common in fresh eggs

Smell the egg. With time, bacteria break down the proteins in the whites of the egg and create a gas.

This gas is called hydrogen sulfide, better known as "rotten egg gas."

We have raised free range organically feed chickens before and sold them to our friends and neighbors. We had to be extremely careful with our eggs.

We had 4 large cooling units and monitored our temps 2x daily. Not only did we rely on the cooling units themo. but we had extra industrial themo. inside the units.

rthummer, Funny thing is, this egg didn't stink at all. I had cracked it into a hot non-stick fry pan with oil in it. It was all runny but I decided that it would be easier to put it in the garbage if it was cooked. It never did thicken as it cooked. Now, that is a bad egg! Even as it cooked it didn't smell bad.

Wonder what was wrong with that egg? A truly rotten egg would have cleared out the neighborhood--they smell horrific.

I don't think I've ever gotten a rotten one from the grocery store. Although I had a friend in college whose mother raised chickens, and who brought some rotten ones to our cooking class so we could appreciate what a rotten egg looked and smelled like. Good lesson, but one I wouldn't want to sit through again--LOL!

I love a day when I learn something. I knew most of what rthummer listed above but always thought a cloudy white meant it was going bad. I've always thrown those out. You never get too old to learn. Thanks.

The only rotten egg I've ever had the misfortune to smell was an Easter egg the dog brought in long after Easter. I never want to smell that again!

I haven't had a rotten egg in such a long time - thank goodness. Many a time I have brought a carton of eggs from the supermarket, only to find when I got them home that one was cracked and stuck to the cardboard container. So now, before I put them in the trolley, I will "wiggle" each egg just to make sure it isn't cracked and stuck. And I always break my eggs in the bowl before using them, just in case it may be rotten.

I haven't encountered a rotten egg in years, but I do know exactly how they look and smell. Guess I've been lucky or I shop at clean stores. I do examine a carton of eggs for cracked shells before I buy them.

Interesting read and thanks for the info. I always examine the shells when buying and I try to usually break into a bowl...more because of the shell than spoilage.

I've never had a rotten egg ever.

Thank you so much. Great advice

That was VERY interesting information. Thanks!