Are brown shell eggs healthier than white?

Are Brown Eggs Better than White Eggs? The color of an egg is not an indicator of quality. When it comes to taste and nutrition, there is no difference between white and brown eggs. Despite the fact that they’re often more expensive, brown eggs aren’t any better for you than white eggs, and vice versa.

What do different color egg shells mean?

According to Michigan State University Extension, egg color is determined by the genetics of the hens. The breed of the hen will indicate what color eggs she will produce. Chickens that lay brown tinted eggs deposit the pigment protoporphyrin on the eggs late in the process of forming the shell.

What causes egg shells to be brown?

The different eggshell colors come from pigments the hens produce. The main pigment in brown eggshells is called protoporphyrin IX. It’s made from heme, the compound that gives blood its red color ( 4 ).

What kind of eggs are the healthiest?

The healthiest eggs are omega-3-enriched eggs or eggs from hens that are raised on pasture. These eggs are much higher in omega-3s and important fat-soluble vitamins (44, 45).

Why are some eggs brown and others white?

The eggshell colour depends on the breed of the hen. Generally speaking, white shell eggs come from hens with white feathers, while brown shell eggs are produced by hens with brown feathers. Nutritionally, both brown and white eggs are identical unless the feed has been enhanced for speciality eggs such as Omega-3.

Why do chefs prefer brown eggs?

Is there any difference between white and brown eggs besides their outer color? Answer: For the biggest difference in taste, it comes down to freshness—and brown eggs are sometimes fresher, since they tend to come from local farmers and hit your supermarket with that local timeliness.

What are Omega eggs?

Omega-3 eggs are eggs fortified with flax goodness through flax fed to laying hens. These eggs contain the essential omega-3 fatty acid, alpha-linolenic (ALA), plus two other omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexaenoic (DHA).