Difference between white and brown eggs explained

The distinction between white and brown eggs has become a hot topic following Sainsbury's announcement back in June that it will exclusively stock white eggs going forward. Yet long before this declaration, shoppers have frequently questioned whether any real difference exists between brown and white eggs.

We've all experienced that fleeting moment of surprise upon opening your supermarket egg carton to discover something unexpected: white ones. The majority of supermarket eggs are typically brown, so receiving a box of white (or even mixed) eggs can feel rather unusual, prompting questions about whether they taste different, require alternative cooking methods, or possess any variations in health benefits or nutritional value. Daily Express set out to establish definitively whether any difference exists between brown eggs and white eggs.

Several experts shared their insight and their response was unanimous.

Why has Sainsbury's stopped selling brown eggs?

The rationale Sainsbury's provided for switching to white eggs rather than brown is that white eggs carry a 12.7% lower carbon footprint than brown eggs. This is attributed to the fact that hens laying white eggs consume less feed while producing the same quantity of eggs, thereby reducing the resources needed throughout the supply chain.

The figures surrounding egg production in the UK are remarkable. Britons consume approximately 14.5 billion eggs annually, generating an estimated 4.35 million tonnes of carbon dioxide emissions in doing so.

To satisfy the substantial consumer demand for eggs, hens produce roughly 300 eggs yearly, beginning from approximately 19 weeks of age. Should the entire sector achieve the same 12.7% reduction claimed by Sainsbury's, emissions could decrease by more than 550,000 tonnes of CO2 annually, The Independent reports.

That's approximately equivalent to taking nearly 300,000 cars off British roads.

What makes eggs brown or white?

Richard Mew, of Bird Brothers, a Bedfordshire-based egg producer, said: "The difference between white eggs and brown eggs is simple: white eggs come from white hens, while brown eggs come from brown hens. But when it comes to taste and cooking instructions there is no difference."

Henry O'Connor, creator of Better Eggs, a UK brand committed to high-quality eggs and hen welfare, said: "White eggs are mostly laid by hens with lighter feathers and earlobes, while brown eggs usually come from darker-feathered hens with red earlobes. That's it. The difference is purely cosmetic - it has zero impact on what's inside the egg."

Charlotte Thomas, regional assessment manager at RSPCA Assured, confirmed the same: "It sounds strange but it's true - the colour of a hen's earlobes will often match the colour of her eggs. So dark-coloured earlobes normally mean brown eggs, while lighter-lobed birds lay white ones."

The British Egg Information Service similarly stated that the eggshell colour depends solely on the hen's breed, explaining: "In general, white hens produce white eggs and brown hens brown eggs."

Paul Mason, head of food at the healthy meal prep delivery service Prep Kitchen, explained: "The shell colour comes down entirely to the breed of the hen. White-feathered hens tend to lay white eggs, brown-feathered hens lay brown ones."

Lindsey Chastain, who operates The Waddle and Cluck website from her homestead where she keeps chickens, stated: "The only difference between white and brown eggs is the chicken. There is no other difference."

Are white eggs higher quality than brown eggs?

Henry O'Connor of Better Eggs clarified: "Despite what many shoppers believe, shell colour has nothing to do with quality."

Kathy Beget of Beyond the Chicken Coop, who has kept chickens for over two decades, added: "The quality and taste of the eggs do not vary by colour. Instead, the quality varies by how the chickens are raised and what they are fed. Every single egg, regardless of colour, can be cooked the same way."

Destini Moody, a board-certified specialist in sports dietetics at Flex Therapist CEUs, who has delivered nutrition counselling to athletes including the San Francisco Giants and the NBA over the past eight years, said: "White and brown eggs are essentially the same. You're getting high-quality protein, strong amino acid profile and nutrients like choline, vitamin B12, iodine and selenium. Both white and brown shells can exist as omega-3 eggs or higher vitamin D eggs."

Are white eggs healthier than brown eggs?

The British Egg Information Service said: "There are no nutritional differences between brown or white eggs. Eggs are a natural, nutritionally dense food containing vitamins, minerals and high-quality protein in less than 80 calories, whatever the colour."

Paul Mason of Prep Kitchen said: "People have very strong opinions about egg colour, usually because of something they were told years ago. A common one is that brown eggs are healthier and white eggs are somehow 'processed'. I hear that a lot, often followed by 'it's what my gran always said'. It just isn't true.

"Nutritionally, they're the same if the hens are raised and fed in similar conditions. What actually makes a difference is the hen's diet, welfare, and how fresh the egg is, not the colour of the shell."

Edmund McCormick, food science consultant and founder and CEO of Cape Crystal Brands, explained: "From the nutritional aspect, it is important to note that white and brown eggs are identical. Both contain the same amounts of protein, fat, cholesterol, vitamins and minerals when raised in similar environments. The variation in nutritional content that people experience is normally based on how the chickens were raised."

Do white and brown eggs taste different?

Katie Vine of Dinners Done Quick, a professional cook and recipe developer who was raised on a farm and kept chickens, explained: "Any differences in flavour come from the chicken's diet, the freshness of the egg, or how it's prepared, not from the egg shell colour. There's no need to cook them any differently either."

Henry O'Connor of Better Eggs stated: "What really affects flavour and nutrition is how the hens are raised. Diet, welfare standards and the space hens have to roam play a far bigger role in egg quality, freshness and taste than shell colour ever could."

Edmund McCormick of Cape Crystal Brands added: "Blind taste testing has shown that people are unable to distinguish between white eggs and brown eggs. Taste is determined by the diet of the hen and the freshness of the eggs, and not by the shell color."

Lindsey Chastain explained: "The darkness of the yolk comes from how much sunlight and bugs the chickens get. The darker the yolk, the healthier the diet and the more sunlight a chicken got. Free range chickens have dark yellow to orange yolks."

Do white and brown eggs have to be cooked differently?

Paul Mason of Prep Kitchen said: "From a cooking point of view, there's no difference. They behave exactly the same whether you're scrambling, poaching or baking. Fresher eggs give you better results, but colour doesn't change anything in the pan."

Food science consultant Edmund McCormick noted: "No. Both white and brown eggs will perform the same functions in the kitchen. They will coagulate, emulsify and whip equally. Whether you're scrambling, baking, poaching, or making a custard, the colour of the egg shell doesn't matter."

Are there any differences at all between white and brown eggs?

Richard Mew of Bird Brothers remarked: "While the eggs are identical nutritionally, there are a few key differences that could explain why consumers are starting to see white eggs more often: white hens have a more docile nature, meaning they are easier to manage, more feed-efficient, and are capable of producing eggs over a longer laying cycle than brown hens.

"These behavioural traits bring improved efficiency and ultimately make white eggs a more sustainable option. So when customers choose white eggs over brown eggs, they are supporting greener practices with no compromise on quality, nutrition or flavour."

Are eggs good for you?

Due to headlines built upon outdated or misleading information, the health discussion surrounding eggs has likely been more heated than warranted, whether concerning the previously reported "dangers" of consuming them raw or their effect on cholesterol levels. Generally speaking, eggs are remarkably nutrient-rich, containing high-quality protein alongside other vital nutrients, and represent a completely safe component of a well-balanced diet.

Science and nutrition company Zoe states: "The humble chicken egg is a nutritional powerhouse - and we don't say that lightly. It contains a wide range of micronutrients, including all essential trace elements. As scientists continue to study this humble foodstuff, they're finding clues that eggs might contain useful antimicrobial, antioxidant, and anti-inflammatory compounds."