It has long been believed by many that brown eggs are better than white. It has been argued that they are healthier and tastier. However, is there really any difference other than the colour?

The colour of the eggshell is entirely dependent on the breed of the hen. Generally speaking, white hens lay white eggs and brown hens lay brown eggs. Specialist breeds lay eggs in different colours, such as blue or speckled eggs. Like many countries around the world, white eggs used to be the predominant colour in the UK up until the early 1970s. However, things began to change during the late 1970s, when consumers expressed a preference for brown eggs and the number of white eggs sold began to diminish. There is, however, absolutely no nutritional difference between white and brown eggs.

It is worth remembering that it is the pigments produced by the hens that actually determine the colour of the shell. In brown egg shells, the core pigment is called protoporphyrin, which is made from heme, the compound that gives blood its red colour. Blue egg shells have a pigment called biliverdin, which is also made from heme, and this is the same pigment that can give bruises a blue-green colour. Egg shells can also vary in colour among the same breed of hens due to genetic dominance among individual birds. So, the eggshell itself does not determine anything about the egg. It is simply the packaging.

Whilst brown eggs are not better or more nutritious than white eggs, there are some differences that may need to be considered, as follows:

Taste – the egg’s flavour and quality come from the hen, not the colour of the shell. Much depends on how the hen is raised and fed, and, of course, the difference in colour between an egg laid by a free-roaming chicken on the smallholding and one bought from the supermarket is plain to see. I can certainly vouch for the taste of the eggs from my own chickens compared with the ones I occasionally buy from the supermarket. Even when baking and cooking, the colour and taste of the eggs from my free-range hens are far superior.
Nutrition – Both white and brown eggs contain the same amount of protein, vitamins and minerals. On average, a large egg contains approximately 70 calories and 6 grams of protein, regardless of whether it is brown or white.
Price – Often you will find that brown eggs are more expensive than white eggs. However, this is generally because the chickens that lay them are larger breeds and therefore cost more to feed and raise.

Consumers often stick to what they know, and if you usually buy brown eggs, it is doubtful that anything I write in this article will persuade you to start buying white eggs. However, it is worth considering, next time you are in the supermarket, which eggs have been produced by chickens that have been cared for in an organic or free-range system, which is by far the best method for the chicken, rather than what colour egg they lay.

You can find Allison on Instagram countryliving_writer or visit her website here.