MYTH BUSTERS or I Should Say EGG BUSTERS
by Theresa Farris
March 25, 2010
1ST MYTH: BROWN EGGS ARE HEALTHIER THAN WHITE EGGS
K/1 went to the United States Department of Agriculture web site to find the information needed to determine whether this myth was confirmed or busted.
According to the information on the USDA web site.
Brown eggs: Eggshell color can vary but it has nothing to do with the quality, flavor, and nutritional value, cooking characteristics or shell thickness of an egg. The breed of the hen determines the color of the eggshell.
A wheat-based diet will produce a pale yellow yolk, while a corn- or alfalfa-based diet yields a darker yellow yolk. The color of the yolk does not indicate egg quality, freshness, or nutritional value.
Although some eggs may be more appealing from a color standpoint than others, the reality is that brown eggs have no real health advantage over white eggs. They contain roughly equal fat and protein contents and that applies to their vitamin and mineral content as well.
What about taste? When it comes to brown eggs vs. white eggs there isn’t a great deal of difference. Some people report that the taste of brown eggs is slightly stronger than that of white eggs, but the difference isn’t overwhelming. In terms of price, brown eggs usually cost more because brown chickens are larger and require more food and resources to maintain their health.
A Blind Taste Test of course! Participants were given a sample of both A and B scrambled eggs. They had to determine whether they preferred egg A, egg B or couldn't taste any difference between the two samples.