If you are accustomed to buying white Eggs from your local grocery store, would you purchase brown eggs if no white eggs were available? Some people would not buy the brown ones because they think they are so much different from the white ones. So, what's the difference between white eggs and brown eggs?
The truth of the matter is that one is not any better than the other. Both have the same nutritional value and taste. The egg color that people grew up eating is the one they tend to stick with.
Color of eggs
The color of an egg has no bearing on its quality or taste.
Some people think white eggs are better because they are the most popular. Some people think the brown ones are better because they cost more. They cost more because they are larger, and they come from larger chickens that require more food to maintain. That accounts for costing more.
Only difference
According to Tro V. Bui, there is no real difference in the white or brown egg. The expert in animal science at Cornell University concludes that the only difference is the color of the shell which nobody eats. Some think the brown shells are harder than the white shells. The insides of both eggs are the same.
Egg colors depend on the breed of chicken they come from. Shells are white because they come from white-feathered chickens with white earlobes.
Shells are brown not because they come from brown chickens. Instead, brown eggs come from red-feathered chickens with red ear lobes. Red-feathered chickens are bigger; therefore they lay bigger eggs. Bigger chickens need more food to be healthy. So, the consumer pays more for them in the grocery store.
White eggs tend to be more popular and plentiful in supermarkets because breeding and raising white-feathered chickens is much cheaper.
Those who raise chickens on farms will notice that their chickens lay brown eggs because of what they are fed.
Personal preferences
Some swear by brown eggs for cooking fluffy things like quiches and white eggs for baking. There are also cooks who believe just the opposite. It all boils down to personal preferences.
No one will be able to tell if the shell was white or brown when an egg ends up in a cake, pie or other desserts.
Also, the color of the shell makes no difference when the egg is scrambled, fried, boiled or is the main ingredient in an omelet.
Which color eggs do you buy from the grocery store? Do you have a preference for white eggs or brown eggs?
