Brown vs. White Eggs: Cracking the Myths

Ever found yourself in the grocery store staring at a wall of egg cartons wondering, “Wait… is there a difference between brown and white eggs?” You’re definitely not alone.

According to the American Egg Board, each American consumed about 285 eggs in 2020—and white eggs made up nearly 75% of all eggs sold in the U.S.

But despite how common they are, there are still plenty of myths about what makes brown and white eggs different. Let’s crack those open:

❌ Myth #1: Brown Eggs Are More Nutritious

Not true. Many assume brown eggs are healthier because they look more “natural” or “organic.” But in reality, brown and white eggs have nearly identical nutritional content.

❌ Myth #2: Brown Eggs Taste Better

Some people say brown eggs have a “richer” flavor. The truth? Any taste difference comes from the hen’s diet—not the eggshell color. Chickens raised on organic or free-range farms (which often lay brown eggs) may produce eggs with a slightly different taste.

❌ Myth #3: Brown Eggs Are Fresher

Freshness has nothing to do with the shell color. It’s all about how quickly the eggs make it from farm to store.

❌ Myth #4: Brown Eggs Are Better for Baking

This one’s popular among bakers—but again, there’s no scientific basis. The color of the shell doesn’t affect how an egg performs in a recipe.

✅ The Real Difference? It’s All About the Chicken

Here’s the simple truth:

• White-feathered chickens with white earlobes lay white eggs.

• Brown-feathered chickens with red earlobes lay brown eggs.

That’s it.

Everything else—flavor, nutrition, freshness—depends on how the hen was raised, what she was fed, and how fresh the egg is.

🛒 So… Which Should You Buy?

Don’t stress over the shell color. Instead, focus on:

• Egg freshness

• Hen living conditions

• Quality or organic certifications (if that matters to you)

Because at the end of the day, a good egg is a good egg—no matter the color.