Why are brown eggs so much cheaper than white eggs? Uncracking the Price Misconception

October 6, 2025 •

4 min read

While many people believe brown eggs are a cheaper alternative, grocery industry analysts report that brown eggs often cost 10% to 20% more than white eggs, debunking the common question, "Why are brown eggs so much cheaper than white eggs?". This surprising market reality has little to do with nutrition and everything to do with the hens that produce them.

Quick Summary

Brown eggs are typically more expensive than white eggs because the larger hens that lay them require more feed, driving up production costs, which are then passed to consumers.

Key Points

Misconception Alert: Brown eggs are typically more expensive than white eggs, contrary to the popular phrase that they are cheaper.
Cost Drivers: The main reason for higher brown egg prices is that the larger hen breeds that lay them consume more feed.
No Nutritional Difference: The color of the eggshell has no bearing on its nutritional content or flavor; both brown and white eggs are nutritionally identical if the hens' diets are the same.
Marketing Impact: Consumer perception that brown eggs are more "natural" or healthier has allowed retailers to charge a premium.
Hen's Diet Matters: An egg's nutritional quality is determined by the hen's diet and environment, not the shell's color.
Superficial Coloring: The shell color is determined by the hen's breed and is simply a pigment deposited on the surface, not a sign of quality.
Shopping Smart: When shopping, consider factors like the hen's diet (organic, pasture-raised) for nutritional benefits, but don't assume brown eggs are better simply because they cost more.

The Surprising Truth: Brown Eggs are Often More Expensive

For many shoppers, the image of a brown egg suggests a more natural, farm-fresh product, which has led to a widespread—but incorrect—perception that they might be less expensive due to their perceived authenticity. In reality, a quick glance at the supermarket shelf reveals the opposite is often true, with brown eggs regularly carrying a higher price tag than their white counterparts. This pricing discrepancy is not a marketing gimmick but a fundamental aspect of the agricultural economics tied to egg production. The factors influencing the price come down to the specific breeds of chickens and the costs associated with raising them, rather than any inherent difference in the egg itself.

Where the Price Difference Originates

The most significant factor behind the price disparity is the simple biology of the chickens themselves. Different breeds of hens lay different colored eggs. The breeds responsible for brown eggs, such as the Rhode Island Red, are naturally larger than the Leghorn chickens that lay white eggs. These larger hens require more feed to maintain their body weight and produce eggs, leading to higher overhead costs for the farmer.

Higher Feed Costs: The primary expense for any egg producer is chicken feed. Because brown-egg-laying hens consume more feed, the cost per egg is inherently higher. On a commercial scale with millions of birds, this difference in feed consumption adds up significantly.
Lower Production Efficiency: White-egg-laying breeds are generally more prolific egg producers than their brown-egg-laying relatives. This higher rate of lay means the cost per egg is lower for white eggs, which contributes to their cheaper supermarket price.
Marketing and Perception: Historically, especially in the U.S., brown eggs were associated with smaller, local farms, while white eggs were linked to large commercial operations. This perception led consumers to believe brown eggs were more natural or healthier, and retailers capitalized on this belief by charging a premium. While many large-scale operations now produce brown eggs, the premium pricing has often stuck.

Cracking the Nutritional Myth

Perhaps the most persistent myth about brown eggs is that they are more nutritious or taste better. This is simply not true. The nutritional content and flavor of an egg are determined by the hen's diet and environment, not the color of its shell. If two hens, one that lays brown eggs and one that lays white eggs, are fed the exact same diet, their eggs will have an identical nutritional profile.

What can influence the egg's nutrition is the quality of the chicken's diet. For example, some farms fortify their feed with supplements like flaxseed to produce eggs higher in omega-3 fatty acids. These so-called 'designer eggs' will have a higher nutritional value regardless of shell color and will cost more as a result. Similarly, eggs from pastured or free-range hens may taste different due to the hens' more varied diets, but again, this is unrelated to shell color.

Environmental and Breed Differences, Not Nutritional

The color of the eggshell itself is a superficial trait caused by pigments deposited on the shell during the laying process. All eggs start out white, and the pigment is added later in the hen's oviduct. This process has no impact on the egg's interior.

A Quick Comparison: Brown vs. White Eggs


Feature	White Eggs	Brown Eggs
Cost	Typically less expensive	Often more expensive
Hen Breed	Smaller hens, like Leghorns	Larger hens, like Rhode Island Reds
Hen Size	Smaller	Larger
Feed Consumption	Less feed required per egg	More feed required per egg
Nutritional Value	Identical (assuming same diet)	Identical (assuming same diet)
Flavor	No inherent difference	No inherent difference

Conclusion: The Bottom Line for Shoppers

For most consumers, the choice between white and brown eggs boils down to personal preference and budget. With no inherent difference in taste or nutritional value, the higher cost of brown eggs is primarily an echo of historical farming practices and market perceptions, not superior quality. The truly significant factors for nutrition and flavor lie in the hen's diet and living conditions, which are reflected in labels like 'organic,' 'pasture-raised,' or 'free-range,' and are often a better indicator of quality than shell color alone. The next time you're at the store, armed with this knowledge, you can make a more informed decision and save a few dollars by opting for the nutritionally equivalent white eggs, if your budget is the priority.

For more information on egg grades and standards, consult the official USDA guide to eggs and egg products.

Frequently Asked Questions

Brown eggs are typically more expensive because they are laid by larger chicken breeds, which require more food to sustain themselves. This higher feed cost is transferred to the consumer, making brown eggs pricier.

No, there is no inherent nutritional difference between brown and white eggs. The nutritional content is determined by the hen's diet, not the shell color.

No, if a brown-egg-laying hen and a white-egg-laying hen are fed the same diet, their eggs will taste identical. Any flavor variation is due to the hen's diet or freshness.

The color of an eggshell is determined solely by the breed of the chicken. Hens with white earlobes and white feathers, for example, typically lay white eggs, while hens with red earlobes and reddish-brown feathers lay brown eggs.

No, the higher price of brown eggs is not an indicator of superior health benefits. It is a result of higher production costs due to the larger size and greater feed consumption of brown-egg-laying hens.

Yes, labels like organic, free-range, and pasture-raised typically correlate with a higher price because these farming methods are more expensive for producers, regardless of the egg's color.

Based on nutrition and taste alone, it is not worth paying more for brown eggs over white ones. The choice is a matter of personal preference unless other factors, like organic certification, are important to you.