Brown or white eggs: which is really healthier?

Eggs are considered one of the most consumed foods in the world, thanks to their high nutritional value. One egg contains complete protein, essential amino acids, vitamins such as A, D and B12, choline which contributes to brain health, as well as compounds that support eye health. In view of the fact that mainly two types are common in markets – white eggs and brown eggs – the question often arises: are brown eggs healthier than white eggs?

According to experts, the color of the egg shell does not reflect its nutritional value. The difference between white and brown eggs is primarily due to the breed of hen: hens with white feathers lay white eggs, while hens with brown or reddish feathers lay brown eggs.

In terms of the content of protein, fats, vitamins and minerals – the differences are almost non-existent, as long as they are eggs of the same size and under similar growing conditions.

The taste and quality are also not related to the color of the shell, but to other factors that have a more significant effect, chief among them the diet of the hen, the freshness of the egg and the breeding method. Eggs from hens fed a varied feed mix or exposed to sunlight may contain higher levels of vitamin D or omega 3 – regardless of shell color. In addition, fresh eggs are considered to have a better texture and taste.

In terms of price, brown eggs are often sold at a higher price. However, it is not a matter of better nutritional quality, but rather the fact that the hens that lay brown eggs consume a larger amount of feed, which increases the cost of breeding.

In conclusion, experts recommend not to make the color of the shell the main criterion in choosing eggs. It is better to choose eggs according to the breeding method, the degree of freshness and nutritional enrichment, and carefully read the labeling on the packaging. The real quality of the egg lies in its content – and not in the color of the shell.