Brown Vs. White Egg

Genetics determine the shell color of a chicken egg. Eggs sold in the U.S. are predominantly white, but chickens lay eggs in other colors, depending on the breed. There is no strong evidence that a brown egg is nutritionally different than a white egg.

Composition

• Eggshells are mostly composed of calcium carbonate, a mineral needed in animal and plant life to form skeletons and shells.

Process

• Hens secrete a pigment that covers an egg’s outer layer. Brown eggshells utilize the pigment protoporphyrin. White eggshells have no pigment.

Determination

• Chicken breeds that produce brown eggs include New Hampshire, Wyandotte and Australorp. White eggs are produced by breeds that include Leghorn, Sebright and Chabo.

Considerations

• Brown eggs tend to be more expensive than white because the breeds that produce brown eggs are generally larger and thus require more food.

Warnings

• Whether the egg is brown or white, salmonella bacteria can reside on the egg’s shell. All eggs produced for consumers are washed and sanitized before packing. It’s rare that an eggshell is contaminated once it is available for purchase, but it is wise to select eggs that are clean.