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The Cool Cook > Intel > White Eggs or Brown Eggs?

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White Eggs or Brown Eggs?

This is a question that crops up on a fairly regular basis. Which are better for you, white or brown eggs?

The answer to this is at once simple and also slightly more complex. How did the question arise in the first place?

Once upon a time eggs were eggs. They came in a variety of colors from white through delicate blues to speckled and, of course, brown.

In those days, many people kept their own hens and ate their own eggs, sending the surplus to market.

As the population grew, so did the demand for eggs and soon there were commercial suppliers using largely pedigree stocks of birds to produce eggs. The main contenders amongst the hens were breeds such as Rhode Island Reds, Leghorns and Sussex Whites.

The former laid eggs with brown shells and the latter two, eggs with white. Enter the supermarkets.

Marketing people quickly spotted that people were buying more brown eggs than white and they did some research. It turned out that consumers associated 'brown' with 'healthy', so the supermarkets helped this idea along a little with cleverly placed ad campaigns promoting brown eggs.

Bye bye Sussex Whites. All Hail Rhode Island Reds!

Which is why just about the only egg on sale in Australian and British supermarkets these days is brown.

I can't speak for the USA, I don't know if there is a preponderance of brown. But I can tell you this:

The difference between the two types of egg is that brown eggs come from birds with brown feathers, and white eggs come from birds with white.

There is no other difference. Nutritionally, all other things being equal, they are exactly the same.

Contributed by The Cool Cook on February 4, 2008, at 5:33 AM UTC.

PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com

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biblefreeorg liked this intel. Jun 13, 2011

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This intel was contributed by The Cool Cook


The Cool Cook

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