Other than color, is there any difference between brown and white eggs?
According to the Egg Nutrition Board (and who should know better?), “White shelled eggs are produced by hens with white feathers and ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. There is no difference in taste or nutrition between white and brown eggs.” The people at Crisco (who may know even more than the egg nutritionists) go further to say, “They simply come from two different breeds of chickens. Brown eggs, however, are more expensive because the chickens that lay them eat more than those that lay white eggs.” Among the breeds that lay brown eggs are the Rhode Island Red, the New Hampshire and the Plymouth Rock–all larger birds that require more food. But Bill Finch of the Mobile Register suggests that brown eggs may have tasted better at one time. He says, “For years, the chickens preferred by commercial growers happened to lay white eggs. A few smart cooks sought out brown eggs because most of the home-reared American flocks, which had
