Eggs provide protein, vitamins, minerals and all the essential amino acids you need. The nutrients packed into one egg are as diverse as the range of eggshell colors. Eggshells range in color from blue, green, white, spotted to brown. White and brown eggs are the most popular and most readily available for purchase. White and brown eggs share many similarities and a few differences.
Chicken Breed
A variety of chicken breeds exists, dictating the appearance of the egg. White chickens, such as the white leghorn, produce white eggs. Brown chickens, like the New Hampshire and Rhode Island red chickens, lay brown eggs or brown-spotted eggs. Generally, eggs generated by white or brown chickens begin with a white appearance. Eggs produced by New Hampshire or Rhode Island red chickens possess an additional layer of coloring on the external portion of the white egg. This additional layer results in a brown appearance in the latter stage of egg formation.
Nutritional Content
According to the University of Pennsylvania, no nutritional content differences exist between brown and white eggs. The nutrient content of one large egg, regardless of color, includes 72 calories, 6.29 g of protein, 4.97 g of fat, 212 mg of cholesterol and 125.5 mg of choline. Additionally, both brown and white eggs contain a significant amount of vitamins A, D, E, B-6, B-12, folate, thiamine, riboflavin, calcium, potassium, phosphorus, magnesium, iron and zinc. Additionally, no significant taste and quality differences are detectable between brown and white eggs.
Size and Price
Two of the most significant differences between brown and white eggs are the size and price, according to the University of Pennsylvania. Brown eggs are generally larger than white eggs and cost slightly more. Brown eggs derive from brown chickens, which are generally a larger breed than white chickens. Brown chickens weigh approximately 6 to 7 lbs., and white chickens weigh approximately 3 to 4 lbs. Feeding a larger chicken incurs a greater feed cost for the farmer. Prices are increased to compensate for greater food consumption.
Calcium Carbonate
The outer covering of an eggshell is composed primarily of calcium carbonate. Because a brown egg is slightly larger than a white egg, the calcium carbonate is dispersed over a larger area, creating a thinner layer of calcium carbonate on the eggshell. As a result, the shell of a brown egg may possess an increased tendency to crack or break compared to a white egg.
References
- University of Illinois at Urbana-Champaign; Q&A: White Egg, Brown Egg; June 2006
- University of Pennsylvania: Calcium Carbonate Content of Eggshells
- Oregon State University; Eggs ... They Really Are Incredible; Billie Stevens and Elaine Husted; January 2008
- University of Illinois: Incubation and Embryology Questions and Answers
- Lucky Glider Rescue; Eggshell Composition; G.D. Butcher and R.D. Miles
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