Breaking the eggshell myth: Colour doesn’t define quality

When shopping, many people automatically reach for eggs of a specific shell colour, often thinking that brown ones are healthier and tastier than white ones. This convincing myth has been circulating among consumers for years, but does it really have anything to do with reality? The answer may surprise you.

The colour of an eggshell is determined by the breed of the hen that laid it. Hens with white feathers and a light comb usually lay eggs with white shells, while hens with darker feathers and a red comb lay brown eggs. The colour of the shell has no impact on the nutritional content, taste, or quality of the egg.

Brown eggs are often perceived as more "natural" and healthier, which results from marketing messages and consumer habits. In reality, however, there is no evidence that they are better than white ones. It often happens that brown eggs are more expensive, which further enhances their "elite" image.

The taste and quality of eggs mainly depend on the diet of the hens and the conditions in which they are raised. Hens that have access to fresh air, sunlight, and natural feed lay eggs with more distinct flavours and richer nutritional content. It is the diversity in the hens' diet – rich in greens, insects, and natural ingredients – that makes the eggs have an intensely yellow yolk and deep flavour.

In contrast, hens raised in cage systems, fed mainly industrial feeds, lay eggs that may have a less pronounced taste and lower content of valuable nutrients, such as omega-3 fatty acids and B vitamins. Freshness is also crucial – the fresher the egg, the better the taste and texture.

Storage conditions are also important. Eggs kept at the right temperature and humidity retain their properties longer, which also affects their quality. It is also important that the eggs come from certified sources that ensure the well-being of the hens, which directly impacts the quality of the final product.