Eggs have long been celebrated as one of nature’s most complete foods—rich in high-quality protein, vitamins, minerals, and healthy fats. They’re excellent for brain development, heart health, and overall wellbeing. Despite their cholesterol content, studies show that moderate daily egg consumption may actually reduce the risk of heart disease, thanks to nutrients like choline, which supports brain and cellular function.

But when you're staring at the egg aisle, the age-old question arises: Should you reach for white or brown eggs?

What Really Sets White and Brown Eggs Apart?

The colour of an eggshell comes down to genetics. White-feathered hens with white earlobes typically lay white eggs, while brown-feathered hens with red earlobes lay brown ones. However, the nutritional makeup remains virtually identical. Factors like diet and environment—not shell colour—determine differences in yolk colour and flavour intensity.

So, while a brown egg might look more "natural," it doesn’t necessarily pack more nutrients than its white counterpart.

Why the Bias Toward Brown Eggs?

Many people believe brown eggs are more wholesome or organic, but this is largely a misconception. Both varieties are equally nutritious. The real nutritional variations come from the hen’s diet—hens fed on omega-3 enriched or organic feed tend to lay eggs with slightly improved nutritional profiles.

Which Eggs Should You Eat Daily?

When it comes to daily consumption, forget the shell colour. Instead, focus on how the hens were raised and what they were fed. Look for labels like “organic,” “pasture-raised,” or “omega-3 enriched” to ensure you’re getting the healthiest option available. Proper storage—preferably refrigerated—is also key to maintaining egg quality.

In the end, the healthiest egg isn’t about white or brown—it’s about what’s behind the shell.