White Eggs vs. Brown Eggs: Farmers Explain the Difference
The difference between white and brown eggs primarily lies in the breed of the hen that lays them.
White eggs are typically produced by White Leghorn hens, which are smaller and more efficient layers, requiring less feed.
In contrast, brown eggs come from larger breeds, like Rhode Island Reds, which need more resources to produce eggs, often resulting in higher prices for brown eggs due to increased production costs
Nutritionally, there is no significant difference between the two; both types of eggs provide similar levels of protein, vitamins, and minerals
The color of the eggshell does not affect the taste or quality of the egg itself.
Factors such as the hen's diet, living conditions, and freshness play a more critical role in determining flavor and nutritional content
Consumer perceptions often associate brown eggs with being more natural or healthier, but these beliefs are largely unfounded.