Blood in eggs

I bought Omega 3 organic eggs at Costco recently. I am finding blood in many of the eggs. Are they still good or do I toss them.
Paulette

Eggs with blood or meat spots more than 1/8-inch in diameter are classified as inedible. Eggs with small spots collectively less than 1/-8 inch in diameter should be classified as Grade B. The chalaza is distinguished from a meat spot by a bright area of refracted light that accompanies its darker shadow. Blood spot eggs can be consumed without harm, however, most people find the appearance undesirable.

http://www.ext.vt.edu/pubs/poultry/factsheets/9.html

Larger than 1/8-inch spots are inedible, eh. Interesting. When I was in Vietnam, I was shown (but did not consume -- I have my limits) a popular local delicacy of hard-boiled duck eggs where the chick was within maybe three or four days of hatching. Really nasty looking. I wonder if that judgement of inedible is based on health issues or just not marketable in the US.

Isn't this just a sign that the egg has been fertilized and is very fresh? If so, even a lot of blood should be edible; consider balut

They're just classified as inedible in the AA/A/B grading scale. Whether they're actually inedible is up to the person eating 'em.

It does not, contrary to popular belief, mean the egg is fertilized.

More at the straight dope.

If so, even a lot of blood should be edible; consider balut

I grew up eating a lot of balut, one of my mom's favorite foods. My mom would just crack the top, I'd sip out the juice. Then I closed my eyes or turned around as she shelled the rest of it and ate the chick. I got the yolk and the hard white part at the bottom, sprinkled with just a little bit of salt. Never ate a chick, probably never will.

According to my mom, balut found in Chicago is not good.

HS,

How would your Mother cook the balut?

There used to be a shop at Whipple and Irving Park called The Red Egg. They sold Balut and very little else. Back then I wasn't aware what Balut was and kept frequenting them to learn what it was. Worse still they would not sell it to me because, "You won't like it."

Cashier's on Argyle St have commented the Balut sometimes hatches in summer. I would love to see that!

Regards,

How would your Mother cook the balut?

I'll have to ask her. I just remember her picking them from the open egg crates at the store (I'll also ask her about her criteria for picking individual balut) then taking them home and boiling them. I also don't think I ever ate a warm balut, only ever room temperature, with the juice cool from the shell.

My mom has bought balut from Argyle when she's had cravings. I think they're only ever kept in regular egg crates there. Would it be warm enough for the eggs to actually hatch? I guess if it's a hot enough Chicago summer...