When I go into the grocery store I see the expensive brown eggs and then there are the affordable white eggs. I’ve asked some folks the difference and they either don’t know or they tell me the brown ones are superior and I shouldn’t eat the white ones. I was confused?
Some people believe brown eggs are healthier or more natural, while others feel that white eggs are cleaner or simply taste better. egg color depends on the breed of the chicken. For example, White Leghorn chickens lay white-shelled eggs, while Plymouth Rocks and Rhode Island Reds lay brown-shelled eggs. Some breeds of chicken, such as the Araucana, Ameraucana, Dongxiang, and Lushi, even lay blue or blue-green eggs.
The different eggshell colors come from pigments the hens produce. The main pigment in brown eggshells is called protoporphyrin IX. It’s made from heme, the compound that gives blood its red color. The main pigment found in blue eggshells is called biliverdin, which also comes from heme. It’s the same pigment that sometimes gives bruises a blue-green color.
As hens that lay brown eggs age, they tend to lay larger and lighter-colored eggs. The hen’s environment, diet, and level of stress may also affect shell color to some extent. Hens that lay brown eggs eat more food than the others and thus the price is higher. There is no nutritional difference between brown and white eggs.
In the United States, fresh, commercially produced eggs need to be refrigerated to minimize your risk of food poisoning. However, in many countries in Europe and around the world, it’s fine to keep eggs at room temperature for a few weeks.
If you’re still unsure, refrigeration is the safest way to go. Many cooks prefer brown eggs simply because brown shell bits are easier to see to remove from a cracked egg in a bowl or from a hard-boiled egg.