When you stroll down the grocery aisle to pick up eggs, you may find yourself confronted with a choice: brown eggs or white eggs? For a long time, this question has puzzled many, leading to various assumptions and myths about the nature of the difference between these two types of eggs.
While some swear there is a distinct difference in taste and nutritional value, scientific evidence suggests that the essential properties of eggs are very similar, regardless of their shell color. But where does this variation come from, and does it have any significant impact on the eggs we consume? Let’s explore the reality behind the color of eggshells to finally answer the question that has long been a topic of family debates and grocery store trivia.
Digging Into the Science of Egg Colors
1) Genetics of the Hen
The eggshell color is primarily determined by the genetics of the hen. White-feathered hens with white earlobes typically lay white eggs, while brown-feathered hens with red earlobes often lay brown eggs. This natural variation is akin to hair color in humans; it’s determined by genetics and has no bearing on the nutritional content of the egg itself.
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