Variables that are known of the organic and/or free range:
I don't believe the eggs with blood are just protein spots even though brown eggs through observation usually do contain more protein spots than the white egg variety.
While the majority of organic and/or free range are brown and are harder to candle; That alone does not explain why a majority should have blood in them.
These eggs typically have a deep red/black red that are in the yolk. Sometimes in other areas (if I am recalling correctly)
According to this source: http://www.torah.org/advanced/weekly-halacha/5761/kedoshim.html
The majority of eggs, however, do not contain blood. Accordingly, one is not required to inspect an egg to see if there is blood in it, since we can assume that this egg is like the majority of eggs, which are blood-free(3).
As variable 3 above, whenever I have bought kosher certified organic or free range eggs almost every single egg had a blood spot (pretty sure they were always A grade). I called up the OU last year and they said it was because the hen is still kosher.
In the times of the Gemorah,3 blood appeared in eggs because of two reasons: 1. The egg had been fertilized and a chicken embryo was being produced. 2. An irregularity in the hen causes a small amount of blood to be deposited in the egg. In the United States, the government requires that Grade A and Grade AA eggs be checked for blood spots, through a procedure called candling. During the candling, the eggs are held before a light in a dark room allowing any blood spots to be easily detected. Accordingly, the chance of finding a blood spot is rare.4
According to the quote there should be an irregularity in the hen which causes the blood. But if that is indeed so why is it usually found in the organic and/or free range egg variety?
I think OU is a wonderful organization but still I'm not satisfied with the answer I got in this situation. I still stay away from organic or free range eggs because it's just wasting money when I have to throw most out.
I believe they want the ultimate burden of checking to fall to the consumer still. As that was the impression I got when I called the OU(although I could be mistaken). But if the majority have blood what is the point of certifying them when the consumer usually has to discard the majority of eggs or for Jews less educated in Halacha "sin" by eating them?
To clarify what I am asking:
Why do the majority of organic and/or free range eggs contain blood? Is it from an irregularity in the bird or dare I say fertilization? If all the above is true why are these eggs still certified Kosher?
To say because the hen is kosher seems like a cop out.
P.S. I should probably mention it's probably not just OU. I would guess it may be any kosher certified egg in this situation, although I only recall just buying OU certified eggs.