Whats The Difference Being Using A Brown Egg Or A White Egg When Baking?
I have found absolutely no difference in the baking outcome/final product. However, brown eggs are usually organic, and often from free-range chickens. With free-range, organic eggs, you don’t ingest the artifical hormones or the stress hormones that have affected egg development, and so the brown eggs are said to be better for you than the white, which often come from battery hens/factory-farmed hens bred and raised under the most stressful physical conditions, pumped with artifical hormones.
