Differences between Brown Eggs and White Eggs
Contents
Differences between Brown Eggs and White Eggs
The choice between brown and white chicken eggs is a common consideration for consumers. The primary difference is the shell color, which is determined by the breed of the hen.[1][2] Hens with white earlobes, such as White Leghorns, typically lay white eggs, while hens with red earlobes, like Plymouth Rocks or Rhode Island Reds, lay brown eggs.[1][3] This color comes from a pigment called protoporphyrin IX, which is derived from heme, the compound that gives blood its red color.[1][4] Despite consumer perceptions, there are no significant nutritional differences between brown and white eggs.[1][2][5]
Comparison Table
| Category | Brown Eggs | White Eggs |
|---|---|---|
| Shell Color | Varies from light tan to deep brown. | White. |
| Primary Hen Breeds | Rhode Island Red, Plymouth Rock.[1] | White Leghorn.[1] |
| Nutritional Value | Identical to white eggs, containing about 70 calories and six grams of protein per large egg. | Identical to brown eggs; nutrition is determined by the hen's diet, not shell color.[5] |
| Taste | No inherent difference from white eggs; flavor is influenced by the hen's diet, freshness, and cooking method.[1] | No inherent difference from brown eggs; farm-raised eggs may taste different due to a more varied diet.[1] |
| Cost | Often more expensive.[1] | Typically less expensive. |
| Shell Thickness | Not determined by color; influenced by the hen's age and diet. | Not determined by color; younger hens of any breed tend to lay eggs with harder shells. |
Cost Difference
Brown eggs are frequently more expensive than white eggs.[1] This price difference is not due to higher quality or nutritional value, but rather to the economics of production. The breeds of hen that lay brown eggs are often larger and require more feed than the breeds that lay white eggs.[2] These higher feed costs are passed on to the consumer. In some markets, brown eggs are also positioned as a specialty or premium product, which can influence their price point.
Nutrition and Taste
Nutritionally, brown and white eggs are the same.[1][2] Any variations in the nutritional content of an egg, such as higher levels of Omega-3 fatty acids, are the result of the hen's feed being enriched, not its breed or the color of its eggshell.
Similarly, blind taste tests have shown that people cannot tell a difference in flavor between brown and white eggs. The taste of an egg is primarily determined by factors such as the hen's diet and the freshness of the egg.[1] Hens that are pasture-raised may have a more varied diet of insects and plants, which can affect the flavor of their eggs compared to conventionally raised hens.
Shell Thickness
There is no consistent difference in shell thickness or hardness based on color. The thickness of an eggshell is related to the age and diet of the hen. Younger hens tend to lay eggs with harder shells, while older hens lay eggs with thinner shells, regardless of the egg's color. A hen's diet, particularly its calcium intake, also plays a direct role in the strength of the eggshell.
References
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 "healthline.com". Retrieved February 01, 2026.
- ↑ 2.0 2.1 2.2 2.3 "as.com". Retrieved February 01, 2026.
- ↑ "meyerhatchery.com". Retrieved February 01, 2026.
- ↑ "agrimprove.com". Retrieved February 01, 2026.
- ↑ 5.0 5.1 "hendrix-genetics.com". Retrieved February 01, 2026.
