Healthiness and Taste Qualities of Brown Vs. White Eggs
Probably, you’re aware of a generally accepted opinion about brown eggs considered as being more beneficial for health, having a better taste and being overall a better product than white eggs. Is this widely shared belief that eating brown eggs is preferable to eating white ones fact-based or it just represents a marketing trick? You’d be surprised how simple the answer to this question is.
If you don’t like the taste of eggs or can’t eat them because of the allergy, we’ll advise you what to replace them with. Otherwise, let’s remind you that eggs belong to the category of products that are the best for breakfast– thanks to their high nutritional value, they can energize you for all day.
What Does the Egg Color Owe To?
Have you ever thought why there are eggs of different colors? Believe it or not, the reason is very straightforward – the eggshell color is predefined by the breed of chickens. In other words, the shell coloring is as hereditary as the plumage coloring.
In domestic fowls, their breed determinates what color eggs they’ll be laying. As would be expected, chickens having white feathers and earlobes lay white-shelled eggs, while chickens having brown feathers and red earlobes produce brown-shelled eggs. The White Leghorns breed is an example of those carrying eggs whose shells are white, with Wyandot and Rhode Island Reds being known as a breed carrying eggs whose shells are brown, which is due to the pigment protoporphyrin synthesized by uterine lining cells during the shell formation and responsible for the brown color of eggs.
You’ll be surprised but there can even be blue eggs produced by such a breed as Araucana, though they are less popular. In summary, these are hen’s pigments that cause different colors of eggshells.
Discussion about Taste and Quality Characteristics of Eggs
Brown eggs are preferred by most people who think of them to be more organic and beneficial for health, regardless of the fact that white eggs are equally nutritious. This food item is overall very good for health due to its richness in proteins and vitamins.
To reveal the truth behind the allegedly existing superiority of brown eggs quality vs. that of white eggs, nutrition scientists conducted a research study which found that the properties of an egg are in no way affected by its shell color.
Instead, they have discovered some more important factors influencing the egg quality, other than their color. The key of them is the environment in which the chickens live and the quality of feed they eat.
Apart from being ‘healthier’, people also believe brown eggs to be tastier compared to white eggs. The explanation for this can be that eggs offered by supermarkets are mostly white-shelled, whereas the brown-shelled ones mainly come from privately owned farms and can really have a better taste. As a rule, farm chickens are properly fed and, consequently, it gets reflected in the egg taste and its yolk color.
Usually, brown eggs have a higher retail price compared to the white ones because of being laid by bigger chickens who consume more feed. The brown eggs price is meant to compensate for higher feed costs.
Is It Fair To Say That The Brown Eggshell Is Firmer?
All specialists agree in that the strength and the firmness of an eggshell have nothing to do with its color and are identical for brown and white eggs. If you noticed some difference in stiffness, this is a function of the chickens’ age and not of the color an eggshell has. Normally, younger chickens produce eggs with a harder shell which becomes thinner as chickens grow older.
Busting the commonly believed myth of the exceptional beneficial effects on health and taste qualities of brown-shelled eggs, it should be noted that eggs with white shells are in no way worse. And the pigmentation of their shells doesn’t affect quality and nutritiousness. We hope that during your next visit to a supermarket you won’t have a dilemma what eggs to buy.
Physical quality and composition of retail shell eggs – Academic.oup.com