Brown Eggs vs. White Eggs: What’s the Real Difference?

A long-standing debate surrounds brown and white eggs — what’s the difference, and which is healthier? For years, many people have believed that brown eggs are more nutritious, assuming the hens that lay them are somehow superior. However, this idea is largely based on perception rather than science. To settle the question, let’s look at the facts and studies that explain the real differences between brown and white eggs.

Does Egg Color Affect Nutritional Value?

Recent research — including reports from Verywell Health — shows that eggshell color has no impact on nutritional value. The difference in color simply comes from the breed of the hen.

Hens with white feathers lay white eggs, while hens with brown or red feathers lay brown eggs. That’s all — the shell color reflects the hen’s breed, not the egg’s nutritional content. In both cases, the composition of the egg — protein, fat, vitamins, and minerals — is almost identical.

The same applies to the color of the yolk. A darker yolk doesn’t mean the egg is more nutritious; it’s influenced by the hen’s diet. When hens eat feed rich in carotenoids (like corn or alfalfa), the yolk becomes darker, but this color difference doesn’t reflect higher nutrient content.

Nutritional Differences Between Brown and White Eggs

According to Incredible Egg, the factors that actually affect an egg’s nutrition are the hen’s diet and living conditions — not the shell color.

For instance, hens fed a diet rich in omega-3 fatty acids or vitamin D produce eggs higher in those nutrients. That’s why you’ll find “omega-3-enriched” or “vitamin-enriched” eggs in stores. These eggs are indeed nutritionally different — but only because of the hen’s feed, not the color of the eggshell.

Similarly, free-range hens that consume feed high in vitamin E from grains and herbs will produce eggs richer in vitamin E. Again, the shell color plays no role.

Why Are Brown Eggs More Expensive?

Many consumers wonder: if there’s no nutritional difference, why do brown eggs usually cost more?

Reports explain that hens laying brown eggs tend to be larger birds that eat more feed, making production more expensive. Additionally, brown eggs have been marketed for years as “natural” or “farm-fresh,” creating a higher perceived value — but that’s mostly a marketing effect, not a nutritional one. Still, personal preference plays a role in which type consumers choose.

Factors That Affect Egg Quality

To be more precise, certain factors do influence egg quality and nutrition, including:

• Hen’s living conditions: Chickens raised in clean, open farms tend to produce better-quality eggs with purer flavor.

• Hen’s age: Younger hens lay eggs with harder shells and firmer yolks, often with a richer taste.

• Diet: As mentioned, the type of feed affects the egg’s content of fats, vitamins, and fatty acids — another reason to choose trusted brands.

• Collection date and storage: Freshness and storage are key to taste, safety, and nutritional value. Always check the date and store eggs properly.

Do Brown and White Eggs Taste Different?

Some consumers claim that brown eggs taste richer or have a stronger smell. However, experts find no significant taste difference unless the hens’ diets or cooking methods vary.

Fresh eggs, regardless of color, always taste better than older ones. Cooking methods — boiling, frying, or scrambling — influence flavor more than shell color.

How to Choose the Best Eggs for Your Health

Experts recommend focusing on the label and source rather than the color of the eggshell. Here are a few practical tips:

• Choose fresh eggs with the most recent packing date.

• Look for omega-3-enriched eggs for added nutritional benefits.

• Store eggs in the refrigerator at a constant temperature to maintain quality and prevent spoilage.

The Bottom Line

Both brown and white eggs offer the same nutritional benefits — they’re rich in high-quality protein, essential vitamins like B12 and D, and minerals such as selenium, zinc, and iron. They also contain healthy fats that support cell function and brain health.