Brown Eggs vs. White Eggs

University:
Princeton University
Course:
PHY 103 | General Physics I
Academic year:

2024
Views:

0

Pages:

1
Author:

Andrea Phifer

Intro To Animal Science Brown Eggs vs. White Eggs The two common types of eggs that are always seen in grocery stores are both brown and white eggs, even though they're different in colors, their nutrition levels and ways of being used are still similar. The main difference between these eggs is the breed of hens that lay them. White eggs come from white-feathered hens and brown eggs come from brownish-red feathered hens. Brown and white eggs have the same amount of essential nutrients like proteins, minerals, and vitamins. The levels of fat and cholesterol in both eggs are also equally the same, and because they're the same it allows people to still be healthy and use either brown or white eggs in their daily diet. Furthermore, the color of these eggs doesn't affect the quality, or how they're produced, and even the taste of brown and white eggs are similar. Lastly, the difference between brown and white eggs is always going to be the prices since red-feathered hens require more feeding than an average white-feathered hen. Both eggs can be organic and or used in so many dishes like desserts or any type of baking restaurants like Hibachi's use eggs in their rice, or it's needed for recipes like salads, whether is breakfast, lunch, or dinner both eggs are being used in various ways. Despite the fact that brown and white eggs are only primarily different in solely color and by the hens that laid them, they will always be similar and share the same amount of usage, calories, and nourishment. Therefore, there is no huge difference or better advantages between brown or white eggs, but the only way brown and white eggs may taste different is if the eggs are all-natural, cage-free, organic, free-range, omega 3- enriched, backyard, or local. These are other reasons why some eggs may taste similar and they may taste different.