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I agreeI believe they're typically called meat spots or blood spots. Basically, a blood clot or a few intestinal wall cells get adsorbed into the egg as it forms. When we had those from our chickens, we'd usually just scoop them out and still use the egg yolk for cooking.
Someone kindly correct me if I'm wrong here.
I've never been able to scoop them out.I believe they're typically called meat spots or blood spots. Basically, a blood clot or a few intestinal wall cells get adsorbed into the egg as it forms. When we had those from our chickens, we'd usually just scoop them out and still use the egg yolk for cooking.
Someone kindly correct me if I'm wrong here.
I don’t even bother, they taste just fine.I've never been able to scoop them out.
Agreed. I mean, blood pudding is a thing, right?I don’t even bother, they taste just fine.
You would discard the whole egg white?I believe they're typically called meat spots or blood spots. Basically, a blood clot or a few intestinal wall cells get adsorbed into the egg as it forms. When we had those from our chickens, we'd usually just scoop them out and still use the egg yolk for cooking.
Someone kindly correct me if I'm wrong here.
Not the whole egg white, but just the same as you use a piece of eggshell to scoop out a fragment of eggshell you scoop the spot out with the eggshell. Or a spoon if you're skilled. If you're not good at it you might end up tossing half the egg white.You would discard the whole egg white?
It's not worth the 2 minutes it takes to try and fish them out.Not the whole egg white, but just the same as you use a piece of eggshell to scoop out a fragment of eggshell you scoop the spot out with the eggshell. Or a spoon if you're skilled. If you're not good at it you might end up tossing half the egg white.