If you eat eggs regularly, you’ve probably cracked one open and spotted a red speck. The good news: these blood spots are harmless as long as the egg is cooked properly. If they bother you, you can simply remove them with a knife before using the egg.Sometimes you may also notice tiny brown “meat spots,” which are bits of tissue picked up as the egg travels through the hen’s oviduct. Like blood spots, they’re safe to eat.What you should avoid are eggs that look pink or green—these may contain harmful bacteria and should be discarded.

Likewise, never eat eggs with cracked shells, as they’re more prone to contamination. Blood spots are not caused by fertilization, as many assume. They occur when small blood vessels rupture during the egg’s formation. Store-bought eggs rarely contain them because grading systems typically screen them out, but farm-fresh eggs are more likely to show them.

When it comes to storage, refrigerate store-bought eggs. Farmer’s market eggs, which are often unwashed, can be safely kept at room temperature.

Always wash your hands before handling eggs, and cook them thoroughly to reduce the risk of salmonella. If a recipe calls for raw eggs, use pasteurized ones for safety.