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As observed in the comments -- egg farmers "candle" an egg by shining a bright light through it to check for blood spots. This works better with white eggs, which are more translucent than brown ones. So if you buy a dozen white eggs at the store, it's more likely they caught the blood spots at the factory and they didn't make it to the shelf. In short -- ...


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The OU has an article addressing spots found in eggs. Of note, it says: Today, however, the only concerns are maris ayin or dam beitzim (a small amount of blood from a broken blood vessel in the hen, which is not forbidden). As a result, the entire egg is never assur and meiā€™ikar hadin removal of the blood spot would suffice ... Rav Moshe, however, ...


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Here it says About 25-30% of brown eggs, irrespective of brand, typically have what are referred to as pigment or protein spots next to the yolk or floating in the albumen. If you look very closely at white eggs, you will see that they have similar particles of protein floating around, but the hens lack the brown pigment in their system that combines ...



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