On Jul 31, 1:43 pm, "The Ranger" <cuhulain_...@yahoo.com> wrote:
> Chatty Cathy <cathy1...@mailinator.com> wrote in message
>
> news:HqKri.111119$wG2.99005@newsfe17.lga...
>
> >http://www.recfoodcooking.com
>
> How can you determine if an egg has blood specks when hardboiling
> it? Are blood specks a frequent occurrence with the eggs others
> get? I can't remember the last time an egg from Trader Joe's or
> Safeway contained extra protein formation...
>
> The Ranger

Most of the commercially available eggs on the market don't have blood
specks because the chickens that laid them have never seen, much less
been covered by, a rooster.

Brown eggs tend to have more brown spots in them (they are not blood)
because it is more difficult to candle them than white eggs.

That said, I do pick out the brown spots when I crack an egg open.

maxine in ri