brown eggs v. white eggs
Wednesday, February 3, 2010 Brown eggs are laid by red feathered breeds, such as the Plymouth Rock, the Rhode Island Red, and the New Hampshire. White eggs are laid by hens with white feathers, the most common of which is the White Leghorn. Since chickens that lay brown eggs are larger than chickens that lay white eggs, they eat more. Consequently, brown eggs tend to cost more.
Historically, commercially raised breeds happened to lay white eggs, and many homegrown eggs were brown. Since chickens from small farms had access to richer and more diverse foods, their eggs were also more flavorful. While it’s true that organic eggs may be healthier and better tasting than mass-market eggs, this is due to diet, not eggshell color. Contemporary grocery store eggs can be either brown or white, and come from chickens raised on the same commercial diet. The taste and nutritional value of most commercial eggs is nearly identical, regardless of their color.