White Eggs vs Brown Eggs: Eggs are kitchen staples across the globe, valued for nutrition, versatility, and affordability. One recurring question when on the shelf is that of white eggs vs brown eggs. Some people will argue that brown eggs harbor better nutrition; a section prefers white for its price and common availability. Is there really a difference, though? Let’s find out.
The primary determining factor for the color of any kind of egg is the breed of the hen in question. White-feathered hens with white earlobes usually lay white eggs, while brown-feathered birds with red earlobes are the ones that lay brown eggs. The color of the shell absolutely does not relate to the nutritional value of the egg.
If compared, both eggs come almost neck and neck in their nutrition:
Protein: 6-7 gms per egg
Calories: 70-78 bzw.
Vitamins and minerals: brimming with vitamin B12, vitamin D, selenium, and riboflavin.
Fats that are on the healthy side: Omega-3 (more so when the hens are fed special diets).
Scientific studies have very well proved both eggs as equal in nutritional proprieties. The hen’s diet affects the nutrient profile of the egg, not the shell.
Brown eggs are more expensive in the markets for most. It is not a question of health benefits but that brown hens are more significant and would eat more feed, causing a gain in production cost. White eggs are common and hence cheaper.
Some people say that the brown eggs taste more flavorful, but the results of blind taste tests have shown that there is little to no difference. A lot depends on the actual cooking process-whether the egg is boiled, fried, scrambled, or baked-and not shell color.
Also Read: Top 7 Foods That Have High Protein Than Eggs
In the classic dilemma of white egg or brown egg, the differences are mostly cosmetic and price-oriented. They are nutritionally alike. If the price factor is on your mind, feel at liberty to choose white eggs instead. If your heart lies with the brown ones because of the color appeal or otherwise, let it be so.