When it comes to buying eggs, you likely have a preferred type based on your specific needs, whether it’s large, extra-large, jumbo, or even a preference for brown or white eggs. For many, this choice is one they made once and stuck with, whether it’s because it’s what their parents bought or because they believe one has more health benefits than the other. But what’s the real difference between white and brown eggs? Does the color of the shell actually matter?
In this article, we’ll explore the factors that determine egg color and debunk common myths about the differences between white and brown eggs. You might even be inspired to try a new variety the next time you shop.
Eggshell Color and Chicken Breeds
Believe it or not, the color of an eggshell is actually determined by the breed of chicken and the genetics of the bird. All eggs start as white inside the hen, and if the breed carries the genes for shell pigmentation, color is added during the final stages of egg formation. This pigment is called protoporphyrin.
Fun Fact
Hens with white earlobes usually lay white eggs, and hens with red or brown earlobes typically lay brown eggs.
Here are some breeds that typically lay white or brown eggs:
- White egg-laying breeds: White eggs are typically laid by Leghorns, Anconas, and Polish chickens. Leghorns are among the most popular breeds for commercial egg production, while Anconas are a heritage breed known for their speckled appearance. Polish chickens are easily identified by their distinctive crests.
- Brown egg-laying breeds: Rhode Island Reds, Plymouth Rocks, and Orpingtons lay brown eggs. Rhode Island Reds are known for their large brown eggs and are also raised for meat. Plymouth Rocks are hardy birds, while Orpingtons are friendly and popular in backyard flocks.
Nutritional Comparison of Brown vs. White Eggs
Despite common myths, the nutrition of white and brown eggs is nearly identical. Both types contain the same amount of calories, protein, fat, vitamins, and antioxidants. The color of the eggshell has no impact on the egg’s nutritional content.
What truly influences nutritional value is the hen’s environment, diet, and overall health. Hens fed diets enriched with omega-3s produce eggs higher in omega-3 fatty acids, while pasture-raised hens lay eggs with more vitamin A and E and richer yolks.
A common misconception is that brown eggs are healthier and more natural than white eggs, with some even believing that white eggs are bleached. This belief may stem from the occasional higher cost of brown eggs, which is often due to the larger hens that lay them requiring more feed.
Taste and Cooking Applications
Similar to nutritional content, the color of an eggshell has no impact on the taste of the egg. Factors like the chicken’s diet, environment, and the freshness of the egg play a much larger role in determining its flavor. Pasture-raised or free-range hens, which have more access to a variety of foods like grass, insects, and seeds, often produce eggs with more complex, rich flavors.
Additionally, some hens are fed specialized diets that can slightly influence the taste of the eggs. Hens raised in environments with more space and less stress tend to produce higher-quality eggs. Fresh eggs also have a more vibrant flavor.
The way eggs are cooked can further enhance or mask their natural flavor. Simple preparations like poaching or soft boiling can highlight the egg’s flavor, while dishes like casseroles, baked goods, or heavily-spiced or fried foods may not showcase the egg’s taste as prominently.
To ensure delicious, flavorful eggs—regardless of shell color—choose fresh eggs produced by hens with high-quality diets and good living conditions.
