The discussion is repeated in supermarket aisles and on shelves where eggs compete for attention. For many consumers, the color of the shell remains a decisive criterion. Some believe that brown eggs are more “natural” and nutritious; others argue that whites are lighter or more suitable for pastry.
But in practice, most people choose based on a wrong assumption. The reason is not in the flavor, freshness or any nutritional difference, but in the genetics of the chickens, as explained by the Brazilian portal Itatiaia.
According to the publication, the shade of the shell depends only on the hereditary characteristics of the bird. White chickens, with light earlobes, lay white eggs. Redhead hens, with red lobes, produce brown eggs. This visual difference reveals nothing about quality, freshness or food safety. It’s just a genetic trait.
Identical nutritional value and equal taste
According to Itatiaia, several studies indicate that, in practical terms, there are no relevant nutritional differences between white and brown eggs. Both provide around six grams of protein, vitamins A, D, E and B12, unsaturated fatty acids and choline, a fundamental nutrient for memory and metabolism.
The conclusions are also clear when it comes to taste: what the consumer feels depends above all on the freshness of the egg and the method of preparation.
Why are brown eggs more expensive?
The price difference is not in quality. As Itatiaia recalls, hens that produce brown eggs are generally larger and consume more feed, which increases production costs. This increase is reflected in the final price and contributes to the incorrect perception that it is a superior product.
There is also an environmental component to consider. Chickens that lay white eggs tend to be smaller and consume less feed, producing less waste. On a large scale, this factor results in a slightly lower environmental impact.
How to choose the right eggs
The portal’s experts emphasize that consumers should focus on what really matters. The breeding method indicated on the packaging, the laying date, expiration date and certifications reveal more about the quality than the color of the shell.
Itatiaia also states that there are eggs enriched with specific nutrients, such as omega-3 or vitamin D, which may be more suitable depending on each person’s needs.
Storage also makes a difference: keeping eggs in the refrigerator, protected from strong odors, and ensuring adequate cooking are essential practices to preserve food quality and safety.
In the end, science sums up the issue unambiguously: egg color has no influence on nutritional value, flavor or freshness. What counts is inside and in the production conditions. This is where the differences that really matter for your health, your wallet and the environment come into play.
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