A few decades ago, when people came to the conclusion that brown bread, brown flour, and brown sugar were more nutritious than their white counterparts, many also extrapolated that brown eggs must be healthier, too.
Conversely, many lovers of white eggs figured there must be something alien and weird about the brown ones.
In reality there’s no discernible difference in flavor or nutrition between brown and white eggs.
The only difference is that brown eggs are laid by rust-red chickens, such as the Rhode Island Red.
White eggs come from white chickens, most notably the White Leghorn, which makes up about 90% of the North American egg-laying chicken population.
So can’t we all get along?
