Eggs are a staple food globally, prized for their exceptional nutritional value. Packed with proteins, vitamins and minerals, they offer crucial nutritional benefits. Many incorporate eggs into their diets due to their versatility and health benefits. Interestingly, eggs come in two primary varieties i.e. white and brown. Both types have been a part of human consumption for centuries with diverse cultural and culinary significance......Read The Full Article>>.....Read The Full Article>>
Despite their differences, eggs remain a fundamental component of balanced diets worldwide, offering sustenance, energy and vitality. Their nutritional profile makes them an excellent addition to meals while supporting overall health and well-being. Here are five main differences between white eggs and brown eggs.
White Egg Vs Brown Egg
Shell Colour
White and brown eggs differ solely in shell colour determined by the hen’s genetics. White eggs come from hens with white feathers and earlobes while brown eggs originate from hens with red or brown feathers and red earlobes. Thus, shell colour doesn’t affect nutritional value or taste.
Nutrition
White and brown eggs have identical nutritional profiles, containing equal amounts of protein, vitamins and minerals. The shell colour difference stems from pigments deposited during egg formation with genetics determining shell hue.
Taste
The taste of eggs isn’t determined by shell colour but by factors like the hen’s diet, living conditions and egg freshness. Personal preference dictates whether white or brown eggs taste better. Shell colour doesn’t influence flavour, making both white and brown eggs equally palatable and delicious.
Cost
Brown eggs often carry a slightly higher price tag than white eggs due to production costs. Larger breeds producing brown eggs require more feed and space. However, the price difference is minimal, making both options affordable and accessible. Regional variations may also influence the pricing of these eggs.
