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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
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.