Eggs are an essential food in many diets around the world. Used in breakfasts, lunches, and desserts, they are an excellent source of protein and essential nutrients. But what is the difference between brown eggs and white eggs? In this article, we analyze their characteristics to help you choose the best one for you.

Differences between brown eggs and white eggs

Shell color

The most notable difference is the color. White eggs come from hens with white feathers and white earlobes, while brown eggs are laid by hens with brown or reddish feathers and red earlobes.

Nutritional value

Despite popular belief, brown and white eggs have similar nutritional compositions. Both contain equivalent amounts of protein, fat, vitamins, and minerals. Egg quality is more influenced by the hen’s diet and environment than by shell color.

Are brown eggs healthier?

Not necessarily. Many people associate brown eggs with a more natural or organic diet, but this isn’t always true. Egg quality depends on the animal’s well-being and diet, not on the color of the shell.

Shell Thickness

Brown eggs tend to have thicker shells because the hens that produce them are larger breeds and require more calcium. Although this difference is slight, it can make brown eggs more resistant to breakage.

Market Price

Brown eggs are usually more expensive because the hens that lay them require more feed. This increases the production cost and, consequently, the final price.

Which Egg Should You Choose?

The choice between brown and white eggs is a matter of preference. Both have the same nutritional value, and the key is to choose eggs from hens raised in good conditions. If you’re looking for quality eggs, opt for those from organic or free-range hens.

Conclusion

There isn’t a big difference between brown and white eggs in terms of quality and flavor. The important thing is to know the origin of the product and choose those with the best aging conditions. Now that you know more about them, you can make an informed decision on your next purchase.

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