Are Brown Eggs More Nutritious Than White Eggs? Debunking a Common Myth

October 4, 2025 •

4 min read

Despite the common belief that brown eggs are healthier, scientific studies have repeatedly shown there is no significant nutritional difference between brown and white eggs. This persistent culinary myth, which often leads to brown eggs being priced higher, is simply a matter of genetics and production, not superior nutrient content.

Quick Summary

The shell color of an egg is determined by the hen's genetics, not its diet or nutritional value. Factors like the hen's environment, feed quality, and freshness have a far greater impact on an egg's flavor and nutrient content than its hue.

Key Points

Shell Color Doesn't Matter: The color of an egg's shell, whether brown or white, has no impact on its nutritional value, quality, or taste.
Genetics is the Key: Eggshell color is determined by the hen's genetics and breed, not its diet or environment.
Nutrient Profile is Identical: A large brown egg and a large white egg contain the same amount of protein, calories, vitamins, and minerals.
Diet and Environment Impact Nutrition: The hen's feed and living conditions (e.g., pasture-raised vs. conventional) are the factors that truly affect an egg's nutrient content.
Omega-3s from Feed, Not Color: Eggs with higher omega-3 levels are produced by hens fed special enriched diets, a process unrelated to shell color.
Price Discrepancy Explained: Higher prices for brown eggs are typically due to higher production costs associated with the specific breeds of hens that lay them.

The Surprising Truth Behind Eggshell Color

For many, the distinction between brown and white eggs is clear: brown eggs look more 'natural,' and are therefore assumed to be healthier or superior. This misconception is a triumph of marketing and visual bias. The fact is, the color of an eggshell has absolutely no impact on the egg's nutritional quality, flavor, or cooking characteristics.

The real secret to eggshell color lies in the hen's genetics. A simple rule of thumb can often predict the color of an egg: the color of the chicken's earlobes. Chickens with white earlobes, such as the White Leghorn, tend to lay white eggs. Conversely, hens with red or brown earlobes, like the Rhode Island Red or Orpington, lay brown eggs. The different shell colors are a result of pigments deposited on the shell during formation, with brown eggs receiving an extra layer of pigment at the final stage.

Nutritional Equality: Brown vs. White Eggs

When comparing the nutritional content of brown and white eggs, research confirms they are essentially identical. A standard large egg, regardless of its shell color, contains high-quality protein and a host of vital nutrients. The only significant exception would be specially enriched eggs, such as those fortified with omega-3s, which are produced by feeding hens a specific diet, a process unrelated to shell color.

For example, a large 50-gram hard-boiled egg offers a consistent nutritional profile, whether its shell was brown or white:

Calories: ~77.5 kcal
Protein: ~6.3 grams
Fat: ~5.3 grams
Vitamins: Significant levels of B vitamins (B2, B5, B12), Vitamin A, and Vitamin D
Minerals: Essential minerals like selenium, phosphorus, and zinc
Nutrient-dense components: Choline, lutein, and zeaxanthin, primarily found in the yolk.

Comparing Brown and White Eggs: A Closer Look


Feature	Brown Eggs	White Eggs
Nutritional Value	Identical to white eggs	Identical to brown eggs
Shell Color	Determined by the hen's breed	Determined by the hen's breed
Hen Breed	Laid by breeds like Rhode Island Reds and Orpingtons	Laid by breeds like White Leghorns
Flavor	No scientific difference in taste	No scientific difference in taste
Cost	Often more expensive due to larger hen breeds requiring more feed	Typically cheaper due to lower production costs from efficient hen breeds
Shell Thickness	Can be influenced by the hen's age and diet, not color	Can be influenced by the hen's age and diet, not color

What Really Affects an Egg's Nutrition?

If shell color is just a cosmetic trait, what factors truly influence an egg's quality and nutritional density? The answer lies in the hen's overall health, environment, and diet.

Hen's Diet: A hen's diet directly impacts the composition of its eggs. For instance, hens fed a diet rich in omega-3 fatty acids, like flaxseed or fish oil, produce eggs with higher levels of these beneficial fats. Similarly, a hen's feed can affect the color of the egg yolk, with diets high in yellow and orange pigments creating a darker yolk.
Living Conditions: A hen's environment is also a key factor. Free-range or pastured hens, with access to sunlight and varied foraging opportunities, produce eggs with more vitamin D and potentially higher levels of omega-3s compared to conventionally raised hens. This is a far more reliable indicator of quality than shell color.
Freshness: The freshest eggs, regardless of color, will have the best flavor and quality. Eggs from local or backyard flocks may sometimes taste better due to a shorter farm-to-table journey, not their shell color.

The Cost Myth Explained

The price difference sometimes seen between brown and white eggs is not tied to nutritional superiority. Brown-laying hens tend to be larger breeds, requiring more food to produce eggs, which increases production costs. This cost is then passed on to the consumer. Additionally, many specialty eggs (organic, free-range) are laid by brown-egg-laying breeds, associating the higher price with the farming method rather than the color itself. Therefore, a higher price tag does not signify a healthier egg.

Conclusion: Focus on the Hen, Not the Hue

The next time you're at the grocery store, remember that the color of an egg is not an indicator of its nutritional value. The question, "Are brown eggs more nutritious than white eggs?", is based on a misconception. Both are excellent sources of high-quality protein, vitamins, and minerals. Instead of fixating on shell color, look for other labels like organic, cage-free, or pasture-raised, which offer insight into the hen's diet and environment—the factors that truly influence an egg's nutritional profile. By understanding these distinctions, you can make a more informed choice for your health and diet. For more information on egg nutrition, visit the American Egg Board website.

American Egg Board Website

Frequently Asked Questions

No, the higher cost of brown eggs is not due to superior nutrition. It is often because the larger hen breeds that lay brown eggs require more feed, which increases production costs.

The color of an eggshell is determined solely by the genetics of the hen that laid it. For example, Leghorn chickens lay white eggs, while Rhode Island Reds lay brown eggs.

There is no scientific evidence to suggest that brown eggs taste different from white eggs. The flavor of an egg is primarily influenced by its freshness and the hen's diet, not the shell color.

A darker yolk color is a result of pigments in the hen's diet, such as corn or alfalfa. It does not necessarily indicate a more nutritious egg, though it can reflect a more varied diet in pasture-raised hens.

Yes, eggs from hens that are pasture-raised or organic may be more nutritious due to a more varied, natural diet and access to sunlight, which can increase vitamin D and omega-3 content.

Shell thickness is influenced by the hen's age and overall health, not the shell color. Older hens tend to lay eggs with thinner shells, regardless of color.

Generally, a hen will lay eggs of the same color throughout its life, as this is determined by its genetics. However, the exact shade may vary slightly due to factors like stress or age.