Q.: When making a meringue recently, I failed to separate my eggs in individual bowls and unfortunately, the last one I cracked had some blood in it. Can you use this egg for anything?
— L.H., Cuyahoga Falls
A.: According to information from the American Egg Board, a blood spot is nothing to worry about. Typically they are on the yolk, but can show up in the white also.
Here is what the egg board has to say about blood spots:
“Blood or meat spots are occasionally found on an egg yolk and are merely an error on the part of the hen. They’re caused by the rupture of a blood vessel on the yolk surface when it’s being formed or by a similar accident in the wall of the oviduct. Most eggs with blood spots are detected by electronic spotters and never reach the market. But, even with mass scanners, it’s impossible to catch them all. Both chemically and nutritionally, eggs with blood spots are fit to eat. You can remove the spot with the tip of a knife, if you wish.”
For a meringue, I would recommend taking the spot out of the whites first to ensure that you don’t have a problem with your egg whites whipping up properly and holding their shape.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.
