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### **Myth 4: A Bloody Spot Means the Egg Is Fertilized or Unsafe**
**The truth:** It’s harmless and natural.
Finding a tiny red or blood spot in your egg can be alarming, but it’s not a sign of fertilization or spoilage. It’s simply a ruptured blood vessel that occurred during the egg’s formation. Most European food safety authorities consider eggs with these spots perfectly safe to eat. If it bothers you, just remove it with the tip of a knife or spoon.
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### **Myth 5: Raw Eggs Are Too Dangerous to Eat**
**The truth:** Pasteurized eggs make it safe—if sourced responsibly.
Raw eggs have long been taboo due to the risk of salmonella, but modern egg production and pasteurization techniques—especially in the EU—have made raw or lightly cooked eggs safer than ever. European chefs and bakers frequently use raw eggs in dishes like tiramisu, mayonnaise, and hollandaise sauce. The key is using fresh, quality-controlled eggs and proper storage.
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### **The Takeaway**
Eggs are one of nature’s most complete and affordable sources of nutrition. When consumed responsibly, they offer protein, healthy fats, and key nutrients vital for brain and heart health. Don’t let outdated myths keep you from enjoying them.
Next time you’re reaching for breakfast—or a silky custard—remember: the truth about eggs is as clear as the yolk is golden.
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Let me know if you’d like this article adapted for a specific publication, blog, or audience!
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