What's the difference between a brown egg and a regular one, besides the color of the shell?

Answer 1

Scientific analysis of the two types of eggs reveals no difference between them. However, people tasters disagree, and find the brown eggs taste better, which is peculiar because if people liked brown eggs better, one must wonder why egg producers mainly churn out white eggs? Leghorns produce white eggs, and leghorn poults can be raised either as egg producers or as meat, as they mature in something like 9 - 10 weeks. Rhode Island Reds produce brown eggs, but they are neither as prolific layers as Leghorns, nor are their poults as quickly raised as the Leghorns. So it likely boils down to simple economics.

Answer 2

There is no nutritional difference between a white egg and a brown egg.

Years ago eggs used to come in a variety of shades. In the UK the "wisdom" was that brown eggs were better, probably from being told that brown bread was better. In America apparently the white eggs were considered more "pure" by the consumer. So the farmers simply bred selectively to achieve the colour of egg the consumer thought best. Now you can't buy a white egg in the UK and I'm surprised to hear you can still buy brown ones in the States.

Answer 3

"According to the Egg Nutrition Board (and who should know better?), "White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs." The people at Crisco (who may know even more than the egg nutritionists) go further to say, "They simply come from two different breeds of chickens. Brown eggs, however, are more expensive because the chickens that lay them eat more than those that lay white eggs." Among the breeds that lay brown eggs are the Rhode Island Red, the New Hampshire and the Plymouth Rock--all larger birds that require more food

Answer 4

The yolk of the brown egg has a more orange color to it. I prefer brown eggs for baking. Nutritionally they are supposed to be the same.

Answer 5

An ole country boy like me can say that brown eggs taste better

Answer 6

Brown eggs have a richer taste than plain white ones.

Answer 7

The color of the egg is determined by the color of the hens earlobes.

Answer 8

they have different flavors because the brown sugar has molasses added to it, and it is not a good idea to use brown sugar as a substitute for regular sugar because you will not get the right taste for what you are making if you do that.

Answer 9

Nothing, the albumin and yolk are identical. The colour of the shell is dependent on what colour grit the farmer feeds his chickens to help them produce shells.

Answer 10

brown eggs are much tastier and healthy theyre better than white ones especially when you get them fresh. (my mom has chickens)