Which Came First...the Color or the Egg?

As we were snarfing down garam masala pancakes on Sunday, GP Mom said she had a post question for TCC. Said she'd always wondered, what was the difference between white eggs and brown eggs?

Now other than the fact that brown eggs seem to be touted as better for you and cost a little more in the store, I wasn't really sure so thought I'd take a crack at it and do a little research. Yeah, I went there.

And what I found was that the only difference between white eggs and brown eggs is (are you ready for it?)...

white eggs are laid by white hens

brown eggs are laid by brown hens

TAH-DAH!

Though I should be more specific in case there's some confusion. White eggs are laid by hens with white feathers and white earlobes (not making this up) while brown eggs are laid by hens with red/brown feathers and red/brown earlobes (why would I make this up?). It all has to do with genetics and natural pigments.

Otherwise, both types of eggs are nutritionally the same. Take a medium-sized egg of either color and you can expect to find about 70 calories, 7 g fat, 210 mg cholostrol, 12 g protein, and a healthy dose of vitamin C all around.

One source indicated that the reason you pay a bit more for brown eggs is because red/brown hens are higher maintenance than white hens.  They tend to be bigger in size and so need more food to produce.

What you do want to look for when buying your eggs, of either color, is the grade. Eggs are graded based on both their exterior qualities (cleanliness, soundness, texture, and shape) and interior qualities. The albumen (egg white) is graded according to clarity and thickness, while the yolk is graded according to outline, size, shape and lack of defects or blemishes. So what you want is Grade A because they will be the best.

So there is the leghorn and short of it.  Eggs is eggs.