Brown Eggs Vs. White Eggs: Which Are Healthier?

Buying a carton of eggs is no longer as straightforward as it used to be. When you go to make your purchase at your local grocery store, you’ll likely find an array of choices ranging from your standard white egg to omega-3 enhanced eggs to cage-free eggs. Then there’s the issue of brown eggs vs. white eggs. Are brown eggs healthier or tastier than their standard, white counterparts?

Many people who eat a healthy diet make it a point to buy brown eggs whenever possible, believing that they have higher nutritional value; but when it comes to brown eggs vs. white eggs, neither side wins. Brown eggs get their pigmented shell from a substance called protoporphyrin which is derived from hemoglobin. This pigment is naturally laid down as the egg is formed.

Whether an egg is brown or white is determined exclusively by the breed to chicken. Brown chickens lay brown eggs, while white ones produce white eggs. Would you believe there are even chickens that lay pastel colored eggs? These should be very popular around the Easter season.

Although some eggs may be prettier than others the reality is that brown eggs have no real health advantage over white eggs. They contain roughly equal fat and protein contents and that goes for vitamins and minerals as well.

What about taste? When it comes to brown eggs vs. white eggs there isn’t a great deal of difference. Some people report that the taste of brown eggs is slightly stronger than that of white eggs, but the difference isn’t overwhelming.

The bottom line? It doesn’t matter whether an egg is brown or white, but for quality, nothing beats Eggland’s Best eggs. EB eggs contain 175mg of cholesterol and 25% less saturated fat than ordinary eggs, and 115 mg of Omega 3, as compared to 49 mg in ordinary eggs. An Eggland’s Best egg also contains 10 times more Vitamin E, which accounts for 25% of a person’s daily requirement, and 40% of a person’s daily requirement for Iodine compared to only 15% in an ordinary egg.

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