Brown Eggs or White Eggs?

Ever found yourself in the dilemma of having to pick out a carton of eggs and not knowing which to pick? It seems that grocery stores now carry organic eggs, grain fed eggs, Omega rich eggs and anything but good old fashioned white eggs.

Many people today are shelling out extra cash to buy brown eggs from the local grocery store, mistakenly believing that they are somehow healthier. But according to nutritional experts, the only difference between brown eggs and white eggs is their color. So where did this misconception about brown eggs being better come from?

Although there are many theories, the most common one is that brown eggs were healthier in the past. So what changed? The way of raising and feeding the hens that made the brown eggs. A healthy hen will = a healthy egg. You see, the color of an egg shell is really only a genetic trait, and brown eggs come from hens that have red plumage, which are generally also larger and therefore produce bigger eggs. So it’s the diet and not the genetics of the hen which decides how nutritious an egg will be.

Until 60 or so years ago, many people raised their own domestic hens, and the most common breed in American households was the sturdier red feathered hen that gave brown eggs. But in the 1950s, eggs became a lot more commercialized and people stopped raising their own chickens and started buying their eggs from markets instead.

Big egg companies preferred hens with white feathers because they were smaller, and thus cheaper to feed. And white hens produce white eggs, which is how commercialized ended up being synonymous with white. These commercialized eggs had a blander taste than the eggs that came from hens raised at home, since they were fed a much poorer diet, but were cheap and convenient. The red household hens on the other hand, had a better diet as they were able to wonder about eating worms as well as  a steady diet of corn and leftover grains.

Because of this naturally healthier diet, brown eggs gained a reputation of being tastier and healthier, and although it was true in the 1950s, it’s not the case now. Most commercial eggs today, whether they come from red hens or white hens, are fed the same bland diet, so all eggs taste the same and have the same nutritional level regardless of their color.

If you are looking for eggs that are tastier than usual or that have a higher nutritional value, instead of focusing on the color of the eggshell, try looking for free range and grain fed eggs in the organic section of your grocery store. A sure proof that an egg is high in nutritional content and taste will be the color of the yolk. The darker the yolk, the higher amount of nutrition the egg will have.

So if you don’t mind investing a few extra bucks on healthier eggs, forget the color of the eggshell and focus on where that egg came from and how it was raised. And if all else fails, you could always adopt a few hens and put them in your own back yard.

  • RSS
  • Newsletter
  • Twitter
  • Facebook
  • NetworkedBlogs
  • YouTube