Many of us know that the only difference between a brown and a white egg is the shell color; however, there is one important way in which a brown egg is better than a white egg when it comes to breakfast preparation. What is that?

Lord_Digby

The only difference I can find is the price. Good information here. http://www.mrbreakfast.com/ask.asp?askid=23 Oct 14 07, 9:46 AM

Dee30

Brown shell represents being laid by free range chicken whereas the white shell is usually laid by chicken that is raised within a wired cage and fed chemically aided feed. Oct 14 07, 2:12 PM

Baloo55th

Rhubarb. Virtually all the eggs on the UK market are brown-shelled - and I'm darn tootin' sure that they aren't all free-range. The shell colour is not related to the living quarters, except that fear can cause pigment loss. However, pigment loss or difference can be caused by many factors, including heredity and age. See: http://www.spesfeed.co.za/Winter%201998.htm Nutritionally, there is little or no difference between white and brown. The predominance of brown on the UK and Japanese markets is down to a belief that brown taste better, or are better for you, or simply look better. Oct 14 07, 3:35 PM

star_gazer

Brown and white eggs taste the same, they have equal health value, and the preference of a certain color for aesthetic value is merely an opinion; however there is one undisputed reason that gives the brown egg and edge over the white egg. Soon if no one gets it I will reveal the interesting answer. Oct 14 07, 3:47 PM

zbeckabee

I'm not sure what you're looking for, however, brown eggshells tend to be harder and don't crack as easy while preparing soft boiled eggs, etc. http://patricialyonsphotography.blogspot.com/ Of course, this says the white eggshell is stronger: http://animalscience.ucdavis.edu/Avian/cpl598.htm Oct 14 07, 4:42 PM

star_gazer

Yes zbee, your first answer is what I was after, congratulations on continuing to be one of our better researchers. The brown egg shell is harder than the white egg shell, this makes them much better for hard boiling, although you did say soft boiling. Please look at the second screen of this site. http://food.aol.com/food-photos/how-to-cook-eggs Oct 14 07, 5:21 PM