White Eggs or Brown

An egg is one of the most nutritious items in the human diet. It contains essential vitamins, minerals and proteins, all of which are easily absorbed by the digestive system.

However, when purchasing eggs, many consumers are confused. They wonder, ” What is the difference between white and brown eggs? Which shall I buy?”

The answer is very simple. White eggs come from white chickens and brown eggs come from brown chickens. That’s all there is to it.

The only difference between white and brown eggs is the color of their shells. There is no difference whatsoever in the nutritional value, eggshell thickness, cooking procedure, quality or flavor of the eggs.

The white leghorn is the most popular breed of chicken for poultry producers wishing to obtain white eggs. This bird has white feathers and white earlobes. Its eggs look fresh and clean, and for this reason, many people prefer them.

The Rhode Island Red, the Plymouth Rock and the New Hampshire have red or brown feathers and earlobes. They lay brown eggs. These breeds are a little larger than their white cousins and thus require a bit more food. For this reason, their eggs may be slightly more expensive.

Because some people mistakenly believe that brown eggs are more nutritious than white, the producers and retailers can sometimes get away with charging significantly more for them. However, this belief is a fallacy.

Egg-producing chickens are all fed the same type of commercial feed. The quality and nutritional value of the eggs they produce are exactly the same.

Sometimes restaurateurs and professional chefs will request brown eggs. If a piece of shell accidentally falls into a dish being prepared, it is easier to spot and remove before the meal is served to a customer.

Whatever the color, those who include eggs in their diet make a wise choice. One medium egg has only 75 calories and contains vitamins B, A, D, E and K. It is also a good source of amino acids, calcium, iron, zinc, phosphorus and iodine. About 11% of an egg is protein.

These nutrients make the egg useful for building strong bones and muscles, strengthening the immune system, the nervous system, for promoting healthy skin and treating cataracts and macular degeneration in the eyes.

At one time it was considered unsafe to eat a large number of eggs because it was believed they would cause a rise in cholesterol in the blood, but The Harvard School of Public Health’s research showed the cholesterol in eggs does not have a negative effect on blood cholesterol levels of healthy people.

So, boil them, fry them, scramble them, or put them in an omelet. However you prefer to eat your eggs, you need have no feelings of guilt. Whether they are white or brown is irrelevant. All eggs are good for you and besides that, they taste delicious.

1. Are Brown Eggs Healthier Than White Eggs – Consumer Reports
2. How to Wash Off Pesticides From Fruits and Vegetables
3. Brown & White Eggs: Is There a Difference? | The Kitchn

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