Brown and white eggs are full of rumors. For some reason, it is generally accepted that brown eggs are healthier, tastier, and more suitable for baking custard. It is also hypothesized that brown eggs have a bright and rich yolk color, while white eggs are better suited for making meringues and cakes with protein cream. So which eggs are more useful and what is the difference between a white and brown egg.
In short, the main difference between a white and a brown egg is the color of the shell. The content of all eggs, regardless of color, is absolutely the same. All the rumors that brown eggs have a stronger shell are nothing more than a myth. The thickness of the egg shell depends on the age of the hen, but not on the color of the shell. The younger the chicken, the stronger and thicker the shell.
So, who's been pushing the rumors about the benefits of brown eggs? Most likely, these are the intrigues of resourceful marketers, who in this way explain the overestimated cost of brown eggs. Traditionally, the more expensive the product, the better quality it is.
Indeed, eggs differ greatly in taste, but this does not depend on their color, but on what the laying hens eat. Nutrition affects the taste and fat content of the yolk. White eggs are most often laid by hens with light feathers and scallops, while brown ones are laid by dark layers with brighter combs. However, this is a general rule, from which there are also exceptions.
If two hens, which lay eggs of different color, eat the same food, then the yolk will not differ in taste and nutritional properties.
