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It's a question you may ask yourself every time you enter a grocery store: which eggs should you buy, brown or white? After all, some people claim that brown eggs are fresher, healthier, or more "natural," while others think that white eggs are cleaner or of better quality. Both types are usually displayed right next to each other in the dairy aisle and often at different prices. So, is there more to these two colors than just that?
The Short Answer
The short answer: not really. There’s no difference in taste, nutrition, or quality between brown and white eggs. The only difference is the type of hen who laid them.
The fact is, eggs come in all sorts of colors, from white and brown to blue and green. The color of the shell is entirely dependent on the breed of the chicken. For instance, White Leghorn hens lay white eggs, and breeds like Rhode Island Reds and Plymouth Rocks lay brown eggs. Certain breeds like Araucana or Ameraucana lay beautiful blue or green eggs. Shell color has nothing to do with nutrition or flavor inside the egg; it’s just the way the genetics of the bird determine the pigmentation of the shell.
The Long Answer
A common misconception is that brown eggs are healthier than white ones or somehow more “farm-fresh.” But this isn't the case. Comparing eggs by size, grade, and color shows that they’re virtually identical nutritionally. The typical large egg contains about 70-80 calories and is a good source of high-quality protein, amino acids, and numerous vitamins and minerals such as vitamins B2, B12, and D; selenium; and phosphorus.
There is no significant difference in their nutritional value or overall quality. The only notable difference between them is the color of the shell pigment. As for some of the other nutritional differences that have been noticed from time to time, these have been linked to external factors, such as the way hens are raised and what they are fed.
For example, hens that are permitted to forage and get some sunshine outdoors will produce eggs with up to three or four times more vitamin D than the eggs of hens that have been raised conventionally. And hens that have been fed an omega-3-rich diet will lay eggs that are naturally higher in omega-3 fatty acids. Feeding hens a vitamin D-enriched feed also increases the vitamin D content of eggs. So it’s the hen’s diet and habitat, not the color of her eggs, that determine an egg’s nutritional value.
In terms of taste, there's a lot of anecdotal evidence that brown eggs just taste better, but once again, it's not the shell color that's causing this. Eggs may taste different due to freshness, feed, and storage differences. Eggs from home-raised chickens tend to taste "richer" or "cleaner" than store-bought eggs, as home-raised chickens generally eat a more varied diet, and the eggs often reach the table much faster, without long-distance transport or long-term storage. The cooking method can also play a role. Scrambled, fried, or poached eggs will likely each have a slightly different taste.
Stock Your Fridge
Well, now that you've got that out of the way, do brown eggs really differ from white ones? In a word, no. The eggshell's color merely indicates the breed of the hen that laid it, but it's not an indication of the health of the bird, its diet, or the quality of the egg itself. Instead, variables such as the living conditions and feed quality of the hen and the freshness of the eggs when they arrive on your plate play far more important roles in what you're getting. So go ahead and buy whichever you like best.
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