Think Twice: Use Brown Eggs Because They Are More Nutritious Than White Eggs
Don’t judge an egg by its cover. While they may look different on the outside, brown eggs and white eggs are exactly the same on the inside. Many people mistakenly believe brown eggs are more natural or nutritious than white eggs, probably because white eggs are so abundant at the grocery store. However, the truth is that the hen’s breed--not its diet or health—determines an eggshell’s color.
Chicken eggs naturally come in two different colors: white and brown. Contrary to popular belief, an eggshell’s color has nothing to do with hormones, bleach, the health of the mother hen or the egg’s nutritional value. It all comes down to earlobes (yes, chickens have earlobes). White eggs come from chickens with white earlobes, and feathers, while brown eggs come from chickens with red earlobes and brown feathers. Beyond the shell, they are virtually identical.
Color aside, most eggs in the United States have the same nutritional value, including caged-eggs (most supermarket eggs), cage-free eggs (where the hens wander free indoors) and free-range eggs (where the hens spend the day outside). The difference between them has to do with the treatment of the hens, not the quality of the eggs. Even organic eggs, which are often touted as a more nutritious alternative, aren’t all they’ve cracked up to be. According to the USDA, they have no significant nutritional value over other eggs.
Bottom Line: Brown eggs and white eggs have the same nutritional value, despite their different-colored shells. Just because an egg is brown does not mean it is cage-free, free-range or organic … or more nutritious.