One of the most nutritious and common food diets in the world is eggs. It is one of the most consumed foods not because it’s a great source of protein but it also contains all forms of amino acids and rich in vitamin A, D, E, and B12.
Regardless of its nutritional value, people are often perplexed and there is a debate over brown eggs versus white eggs.
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Many people wonder if one is nutritionally superior or inherently better for health. Or if there is an ick to the difference in color.
In this post, we will explore the causes of the different colors in eggshells and find out if it has any impact on their nutritional value.
What causes the difference in eggshell color?
The primary and perhaps only cause of the difference is not about nutrition or value but rather genetics.
Eggshell is just color pigments and different breeds of hens produce different pigments based on their genetics.
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- White Eggs: Typically laid by hens with white feathers and white earlobes, such as the White Leghorn. These hens produce eggs with white shells because they lack the genetic ability to deposit pigments into the shell during formation.
- Brown Eggs: Laid by hens with red or brown feathers and red earlobes, such as Rhode Island Reds, Plymouth Rocks, or Barred Rocks. These hens deposit a pigment called protoporphyrin IX onto the eggshell during the final stages of shell formation, giving it a brown hue. The shade of brown can vary depending on the hen’s genetics and sometimes environmental factors.
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Nutritional comparison: Are brown eggs more nutritious than white ones?
There is no significant difference between brown and white eggs when it comes to their nutritional value. The difference is usually minimal or absent.
Studies have found that brown-shelled eggs were on average 1 gram heavier, but that difference is too small to meaningfully affect your nutrition.
Another study revealed that there were slight differences in the albumen to yolk ratio, but that was due to other factors.
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The nutritional value of an egg can only be influenced by factors such as the diet of the hen, farming practices, and the size of the egg. She’ll color has no impact.
Taste and Texture: Which egg tastes batter?
People often also wonder if brown eggs taste different or better than white eggs with many siding with the former to have a good taste.
However, the color of an egg has no effect on its taste or texture. Like its nutritional value, the taste and texture of the egg are determined by several factors.
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Differences arise from:
- Freshness: Fresher eggs have firmer whites and milder flavors.
- Hen Diet: Corn-fed hens may produce sweeter-tasting eggs, while fishmeal can add a fishy note.
- Cooking Method: Fried, boiled, or scrambled eggs taste the same, whether brown or white.
- Access to sunlight and outdoor space: Eggs from hens that roam outdoors or are exposed to UV light often have higher vitamin D levels compared to those from hens kept entirely indoors.
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Why are brown eggs more expensive than white eggs?
The notable difference between the price of white and brown eggs has caused the belief that brown eggs are much better than white eggs.
The reason brown eggs are expensive is due to the breed of hens that lay them. Brown eggs are laid by larger hens which require a high amount of feeding.
This has no influence on the nutritional level of the egg. Some people also use the label “natural” on brown eggs just to inflate the prices.
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Conclusion
The difference between brown eggs and white eggs boils down to shell color, which is driven by hen breed.
Both offer identical nutrition, taste, and quality. Whether you pick brown or white, eggs are a nutrient-packed food for a healthy diet.
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