Brown eggs are often marketed as healthier than white eggs. But is there any substance to this claim? The short answer is no. The colour of the eggshell is determined solely by the colour of the chicken laying the egg and the nutritional value of both eggs are almost identical.
So why the perceived difference in value? Author of “The Good Egg” Marie Simmons says it’s “just a matter of regional preference”. For example, in New England, where people were exposed to a television commercial touting that “brown eggs are local and local eggs are fresh!”, brown eggs are in more demand.
Brown eggs are also preferred in Costa Rica, Ireland, and the United Kingdom. In Brazil and Poland, white chicken eggs are considered to be industrial so brown or reddish ones are preferred. Small farms may sell “boutique” eggs of different colors and sizes, with combinations of white, brown, speckled (red), green, and blue eggs in the same box or carton.
Ultimately, the quality of an egg depends on farming practices and how well the hens are fed and maintained.
