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Have a question about egg safety, handling or preparation? We've got answers.
The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
Egg appearance is not usually related to food safety. Variation in color and appearance can be due to many factors:
Blood or meat spot – Rupture of small blood vessel(s) in yolk at time of ovulation, or deposition of tissue during egg formation
Cloudy egg white – Egg is extremely fresh
Color of yolk – Influenced by pigments in feed in the hen’s diet
Green ring on hard-cooked yolk – Result of overcooking egg, caused by sulfur and iron compound reactions on the yolk surface of the yolk
The colors below indicate spoiled eggs. If you see any of these colors, discard the egg immediately.
Off-color egg white, i.e. pink, green or iridescent – Spoilage due to Pseudomonas bacteria, a very common type of bacteria that healthy people often carry without knowing it. This bacteria produces a greenish, fluorescent, water-soluble pigment in the egg white. If you come across an egg with an off-color egg white, DO NOT EAT.
Black or green spots inside the egg – Results of bacterial or fungal contamination of the egg. If you come across an egg with black or green spots inside the egg, DO NOT EAT.
An unpleasant odor in raw or cooked eggs indicates spoilage and should be discarded.
Never eat raw eggs and always cook eggs to the recommended temperature to ensure any harmful bacteria is destroyed.