Eggs are a versatile ingredient used in many dishes across cuisines. They can be prepared in numerous ways – boiled, poached, scrambled or fried. When it comes to picking eggs, most home cooks opt for white eggs. However, professional chefs and bakers often prefer brown eggs over white eggs. There are some key differences between brown and white eggs that make brown eggs better suited for cooking applications.
Nutritional Value
While there is little nutritional difference between brown and white eggs, brown eggs do contain slightly higher levels of certain micronutrients. A brown egg contains a bit more vitamin A, vitamin D, vitamin E, omega-3 fatty acids, and beta carotene than a white egg. The shell color has no effect on cholesterol levels, protein content, or calorie count. So while white eggs and brown eggs have minimal nutritional differences, the additional micronutrients in brown eggs could provide some marginal health benefits.
Shell Strength
The shells of brown eggs are notably stronger and thicker than white egg shells. This added durability makes brown eggs ideal for professional kitchens. The stronger shell means the eggs are less likely to crack or break during transportation and food preparation. Chefs often need to separate eggs when baking or making dishes like custard or mayonnaise. Brown eggs make this process easier because their shells are less prone to shattering and small bits of shell getting into the egg itself.
Cooking Properties
Beyond shell strength, brown eggs inherently have different cooking properties that make them preferable for many culinary uses. The chemical makeup of brown and white eggs differs slightly. Brown eggs tend to have thicker albumen (egg whites) that hold together better when beaten or whisked. This results in better leavening for baked goods and more stable foams for whipping egg whites or making meringue. The thicker whites and sturdier yolks also make brown eggs great for poaching, as they hold their shape better. Chefs will often notice these subtle differences in cooking performance in side-by-side tests.
Flavor
Many chefs and bakers claim brown eggs simply have a richer, more robust flavor compared to white eggs. However, scientific studies comparing the flavor have found little objective difference between brown and white eggs. The perceived superior taste of brown eggs may come down to psychology and marketing. Consumers associate brown eggs with small farms, free-range chickens, and organic production. So the expectation becomes that brown eggs are higher quality and taste better, even if a true detectable flavor difference doesn’t exist.
Availability
In many parts of the world, brown eggs are far more available than white eggs in grocery stores and markets. This is especially true in countries like the United Kingdom. So for chefs in these regions, brown eggs end up being the default option because white eggs are harder to source. Even when white eggs can be found, they are often a specialty product priced higher than brown eggs. From a budget perspective, brown eggs make more financial sense for most cooking applications where the color difference doesn’t matter.
Uniformity
Commercial cooking requires consistency and uniformity whenever possible. Variances in ingredient size, color, moisture content, and more can impact the final dishes coming out of a busy kitchen. Brown eggs provide uniformity that white eggs cannot. First, brown eggs all have that same strong shell, while white egg shells can vary quite a bit in fragility. Brown eggs also look virtually identical when cracked open, while white eggs can sometimes have unusual looking yolks or thin whites. Chefs aiming for consistent results should opt for brown eggs over white eggs.
Breeds Used
The color of an egg is directly determined by the breed of chicken that laid it. Brown eggs come from chickens with brown feathers and red earlobes like Rhode Island Reds, Brahmas, and Marans. White eggs come from chickens with white feathers and earlobes like the Leghorn and Ancona. The brown egg laying breeds tend to be slightly larger on average and lay jumbo sized eggs more frequently. Their eggs require about two hours longer to form as well. These breed differences result in the superior shell strength, cooking performance, and consistency found with brown eggs.
Perceived Quality
Consumers overwhelmingly associate brown eggs with small, organic farms with happy free-range chickens. Brown eggs are perceived as natural, premium products. White eggs are more associated with factory farming and caged chickens. Even though white eggs can come from ethical farms too, their public image is inferior. Chefs choose brown eggs in part because they believe that perception matches reality – brown eggs come from higher welfare chickens. Using brown eggs taps into the connotation of artisanal, high-quality ingredients.
Conclusion
While brown and white eggs are fairly similar nutritionally, brown eggs provide some key advantages for professional cooking applications. Their added shell strength, better cooking performance, uniformity, and perceived quality make brown eggs the top choice for chefs and bakers. Home cooks may not notice a major difference between brown and white eggs for simple everyday cooking. But restaurants, bakeries, and other commercial kitchens will always opt for brown eggs over white eggs where possible for superior results.
Frequently Asked Questions
Why are brown eggs better for baking?
Brown eggs are better for baking because their thicker egg whites result in better leavening in cakes, cookies, and other baked goods. The sturdier whites whip up with more volume and stability. This allows batters to rise more and gives a lighter, airier texture.
Do brown eggs taste different than white eggs?
There is little scientific evidence suggesting brown and white eggs actually taste different. However, many people perceive brown eggs to be richer and more flavorful due to their association with small farms and free-range chickens.
Are brown eggs healthier than white eggs?
Brown eggs contain slightly higher levels of certain micronutrients like vitamin A, vitamin D, and omega-3s. However, the nutritional differences between brown and white eggs are small. Neither can be considered significantly healthier overall.
Are brown eggs better for poaching?
Yes, brown eggs are ideal for poaching. Their thicker whites hold their shape better when poaching in simmering water. Brown eggs are less likely to spread out compared to more watery white egg whites.
Do chefs only use brown eggs?
Most chefs prefer brown eggs due to their advantages related to shell strength, cooking performance, and perceived quality. However, some recipes may specifically call for white eggs. Chefs will use either brown or white eggs depending on availability and the needs of the dish.
What breed of chicken lays brown eggs?
Common brown egg laying chicken breeds include Rhode Island Red, Barnevelder, Marans, Welsummer, Penedesenca, Brahmas, and Jersey Giants. The specific breed determines the exact shade of brown from light tan to deep chocolate brown.
Are brown eggs more expensive than white eggs?
In general, brown and white eggs tend to cost about the same at retail. However, in some regions where brown eggs are more readily available, white eggs may actually cost more since they are scarcer.
Do brown and white eggs have the same nutritional content?
Brown and white eggs are nearly identical in their nutritional content. The only difference is brown eggs contain slightly higher levels of certain micronutrients like vitamin D, vitamin E, and beta carotene.
Does shell color affect cholesterol levels in eggs?
No, shell color has no bearing on the cholesterol levels in eggs. Brown and white eggs contain about 185 mg of cholesterol per large egg regardless of shell color.
Why do brown eggs have harder shells?
Brown eggs come from larger breeds of chickens that lay eggs with harder shells. It takes longer for brown egg shells to form, giving them added density, thickness, and strength compared to white egg shells.
Are brown egg yolks richer than white eggs?
There is no real detectable difference between the yolk color or richness of brown vs white eggs. Both can have vibrant yellow-orange yolks with similar mouthfeel and fat content.
Nutritional Content of Brown Eggs vs White Eggs
| Nutrient | Brown Egg | White Egg |
|---|---|---|
| Calories | 72 | 71 |
| Fat | 5g | 5g |
| Protein | 6g | 6g |
| Cholesterol | 186mg | 185mg |
| Calcium | 27mg | 26mg |
| Iron | 0.9mg | 0.9mg |
| Vitamin A | 260IU | 140IU |
| Vitamin D | 44IU | 41IU |
| Vitamin E | 0.5mg | 0.3mg |
As you can see, white and brown eggs are nearly identical in macronutrients, minerals, cholesterol, and protein content per large egg. Brown eggs contain slightly more vitamin A, vitamin D, and vitamin E, but the difference is modest.
Common Brown Egg Laying Chicken Breeds
| Breed | Origin | Egg Color |
|---|---|---|
| Rhode Island Red | United States | Brown |
| Plymouth Rock | United States | Brown |
| Marans | France | Dark brown |
| Welsummer | Netherlands | Dark reddish brown |
| Barnevelder | Netherlands | Dark brown |
| Brahma | United States | Light brown |
These are some of the most popular hen breeds that naturally produce brown eggs without color additives in their feed. The exact shade can range from light tan to chocolate brown.
Average Brown and White Egg Sizes
| Egg Size | White Egg Weight | Brown Egg Weight |
|---|---|---|
| Small | 1.75oz | 1.83oz |
| Medium | 2oz | 2.13oz |
| Large | 2.25oz | 2.5oz |
| Extra Large | 2.5oz | 2.75oz |
| Jumbo | 2.75oz | 3oz |
On average brown chicken eggs weigh slightly more than white chicken eggs for each standard U.S. size class. This reflects the larger size of brown egg laying breeds.