White vs Brown Eggs
What’s the difference?
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White Eggs vs. Brown Eggs
There is no difference in the taste or nutrition between egg colors. An egg’s color is the result of natural pigments being added to the shell when the egg is forming inside the hen. The color of eggs that hens lay is determined by her breed.
So why do we mostly see white eggs in grocery stores? At some point in history, consumers showed a preference for white eggs, so that’s what egg farmers focused on producing. We often see brown eggs at home farms and farmers’ markets because many of the dual-purpose breeds that small farms prefer lay brown eggs.
All egg shells are white when they first begin to form. Pigment is then added to alter the color. Brown egg shells contain the pigment Protoporphyrin IX, which is a by-product of hemoglobin. Blue egg shells contain the pigment Oocyanin, which is a by-product of bile formation. Any colored egg will contain different levels of brown or blue pigment, or sometimes both pigments. White egg shells contain no pigment at all
Here are the different color eggs laid by the most common breeds: