Meat Spots in Eggs: Brown Specks in the White Explained
Meat spots are small brown, grey, or reddish-brown particles floating in the egg white. They are tissue shed from the wall of the oviduct and carried along as the egg forms. They are not blood clots, parasites, or embryos, and they do not indicate disease. Spoon them out if you want and use the egg normally.
Most likely causes
- Oviduct tissue shedding
A routine part of egg formation, more common in some hens than others.
- Hen age
Older layers produce more spots as tract tissue turns over.
- Genetics
Some lines simply produce more spots for life.
What to do this week
- Remove the spot before cooking if it bothers you.
- Candle eggs before selling to customers.
- Note which hen produces them if you want to avoid the pattern in future breeding.
When it is worth a closer look
- Large clots appear in most eggs from the flock.
- Spots occur with bloody shells or a hen that seems unwell.
This page is husbandry guidance, not veterinary diagnosis. If a bird is in distress, contact a poultry vet.
Common questions
Are meat spots dangerous?
No. They are harmless tissue and the egg is safe to eat cooked.
What is the difference between a blood spot and a meat spot?
Blood spots are bright red and sit on the yolk. Meat spots are darker, browner, and float in the white.