Is there really a difference between brown and white eggs?

by Jennie McCary, MS, RD, LD on Feb 16, 2010

Food for Thought

Answer: There is a difference, but it’s not in nutritional quality—it’s in the breed of hen that laid the egg. It’s really quite simple: most breeds with white feathers lay white eggs, whereas brown eggs tend to come from breeds with brown or red feathers. Both types of eggs have the same nutrient content and taste. The nutrient content is determined by the type and quality of feed fed to the hens.

According to the American Egg Board, brown eggs are usually more expensive than their ivory counterparts because the brown-egg layers tend to be larger and require more food. Whatever their hue, eggs can be a nutritious source of protein and also provide several vitamins and minerals. Just don’t pile on the bacon and slab on the butter when you serve eggs to your brood.

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About the Author

Jennie McCary, MS, RD, LD

Jennie McCary, MS, RD, LD IDEA Author/Presenter

You can pose your own question to our contributing editor Jennie McCary, MS, RD, LD, a registered dietitian and worksite wellness consultant with Presbyterian Health Plan. Please send your questions, along with your name and city/state/country, to editor Sandy Webster at