Brown eggs or white....

Hi...
I know they're supposed to taste the same...but I'm partial to those brown eggs from Rhode Island Red chickens....Has anyone ever niticed a roadfood place using the more expensive Brown eggs???
leethebard

I am partial to the brown eggs laid by my brother and sister in laws' flock of Barred Rock hens. Also the blue or green eggs laid by their flock of Americauna hens

I laugh when I see the prices for brown eggs. I remember when they had a hard time selling brown eggs -- no one wanted them. My grandfather, who raised chickens, had to give them away or chuck them. Heck, brown eggs were all we had because he didn't have trouble selling white ones.

As I remember in the 50s all you could get was brown eggs at the grocery and white eggs appeared just before easter at a premium. Then it reversed and all you could get was white all the time. Now with the organic craze brown eggs seem to be back as organic at a premium price. I did do a side by side comparison of the standard white egg and an organic brown egg and did detect a richer more satisfying taste in the brown egg both fried and hard boiled but the price was nearly double.

I prefer brown eggs I buy them from a local farm a few miles away. jumbos are 1.50 a dozen IMHO they are richer and taste so much better than store bought white eggs.
Ron

I'll take brown as well. Something about them makes me feel like they are more organic.

Whenever I see something marked organic I immediately head in another direction.
Can there be such a thing as an inorganic head of lettuce, or an inorganic bunch of Italian parsley? I don't think so.

Nobody has answered the topic, including me.

Cakes

As long as the egss are equally fresh, there is no taste or nutritional difference between them. Brown eggs, however, are more expensive because the chickens that lay them eat more than those that lay white eggs. pb

We bought property, inherited chickens and one obnoxious rooster.

There is a difference! Please understand I am entering this from a freshness aspect. The white store bought eggs have a runner white. The yolk is not vibrant yellow orange in color. They are lighter in weight and volume. Eggs run watery when cracked. The taste factor is low. Like tofu, white eggs pick up flavor from others.

Fresh brown eggs have a richer density, they feel heavier when cooking. More substance when chewing them. There is a hint of sweetness. Hens fed a high protein feed and fresh clean water produced more quality eggs. Our hens where allowed freedom during the day and are lots of bugs and slugs. (In Oregon, there are ALOT of slugs). Lots of sunshine or rain depending on time of year.

We had ducks and geese, now we are talking really great eggs! But that is for another time.

I have bought brown eggs from the supermarket and whole foods/natures type stores.

In my humble opinion, they are no better then white eggs.

Personally I think, by the time they are packaged and sent to market, then sit waiting to be bought, they loose freshness and vitality.

The expense to have hens and do it properly outweighed the cost of having hens and cleaning their coop.

Laura

I was led to belive that brown eggs are pretty much a New England item.
There is a commercial from the local egg council here that states
"Brown eggs are local eggs and local eggs are fresh eggs"
I'm not sure if the taste is different white vs brown but commercialy raised and farm raised are like night and day.
A local farm raised egg the youlk is much richer in color and flavor, I'm sure it's all in the feed. Chow Jim

quote:

Originally posted by leethebard

Hi...
I know they're supposed to taste the same...but I'm partial to those brown eggs from Rhode Island Red chickens....Has anyone ever niticed a roadfood place using the more expensive Brown eggs???
leethebard

I haven't ever noticed the color of the eggs before they're cooked.

I alternate buying brown and white shelled eggs so I know which ones are oldest and should be used up first. The browns are 8 cents more per dozen where I buy them.

I was told by a farmer that what the chicken eats and not the shell color is what makes some eggs taste better than others. Reading these posts seem to re-affirm that. GIGO

Brown hens lay brown eggs and white hens lay white eggs.
Brown eggs cost slightly more because brown hens eat more food to lay an egg.
That's what I heard.
Oh, and I like brown eggs just because they are uncommon.

quote:

Originally posted by Cakes

Nobody has answered the topic, including me.

Cakes

You are right. It is a hard question to answer because I never see the actual egg and shell in a restaurant. I only see what is on my plate. With blind tasting I doubt I could tell you or even guess whether an egg came from a white shell or brown shell.

quote:

Originally posted by MilwFoodlovers

I was told by a farmer that what the chicken eats and not the shell color is what makes some eggs taste better than others. Reading these posts seem to re-affirm that. GIGO

As I understand it, the above post by MilwFoodlovers is quite true.
And, to add, the color of the yolks are also determined by what the chickens eat. If you have ever been to Europe and noticed how the egg yolks are so deeply orange in color, it's probably because the chickens there eat marigolds.

quote:

Originally posted by hotdogger

Brown hens lay brown eggs and white hens lay white eggs.
Brown eggs cost slightly more because brown hens eat more food to lay an egg.
That's what I heard.
Oh, and I like brown eggs just because they are uncommon.

And brown cows give chocolate milk.

IMO, fresh eggs are better, and freshness is more important than color. I am considering the addition of some Maran hens to my flock. (think"...3 french hens", this breed from France is said to be the chicken in the song). These birds produce a mahogony brown egg that is so dark it looks like it has been colored. I have never eaten one, but I am told that they will ruin me for all other eggs. We will see.......

And yes. I do see brown eggs being used at Roadfood type places. Sometimes, at least around here, they can cost the same as white.
Todd

My opinion only. I cannot tell the difference in either egg.

Paul E. Smith
Knoxville, TN

White, brown or even green or splotchy ... Fresh is best!

Also, I am not sure brown eggs cost more everywhere -- especially in New England.

Hi,

Asked a local farmer..and they agreed it's what the Chicken eats...I still stand by my opening statement....I like brown eggs....perhaps our local farm uses great food!!!!!

quote:

Originally posted by leethebard

Hi,

Asked a local farmer..and they agreed it's what the Chicken eats...I still stand by my opening statement....I like brown eggs....perhaps our local farm uses great food!!!!!

I agree as well.

I like brown eggs purely for aesthetic purposes but there is absolutely no difference in taste or freshness because of the shell - taste comes from the diet, and a matt looking eggshell contains a fresher egg than a shiny looking one ( don't ask me the science behind that one cos I don't know ! )

I sometimes get my eggs from a friend who has a whole range of egglaying feathered friends in her huge garden - they come in all sizes and coliurs and never taste anything less than delicious !

http://i8.photobucket.com/albums/a35/kittyscarlet/kitchen/eggs2.jpg

My father always bought brown eggs, claiming that they tasted better than white. I know I couldn't tell in a taste test, but now I buy them, too...but had almost forgotten why I did until this thread! Chris

I have seriously considered buy a small coop for four female chickens which I understand will lay without the presence of a rooster. The website that I contacted indicated that the first year, the chickens will lay 300 egg.

At the present time, my female ugly dog will not allow any animals but she is 11 years old. I am not in a hurry for her to leave but when she does, I believe I will buy one of these small coops and acquire a couple of female chickens sans rooster. My neighbors will probably appreciate that.

That will be a new experience for me. I will get automated feeders and watering systems for them.

Paul E. Smith
Knoxville, TN

Brown eggs are kinda like the milk in a "Light Blocking" bottle. Thicker shell and denser pigment help keep the eggs longer. Doubt the flavor itself is much different, just white eggs spoil quicker.

BROWN EGGS is still the best for me

My daughter uses brown eggs in her cafe for hot browns, very good!

quote:

Originally posted by unabashed

I prefer brown eggs I buy them from a local farm a few miles away. jumbos are 1.50 a dozen IMHO they are richer and taste so much better than store bought white eggs.
Ron

I will assume this is because farm fresh eggs are not pasteurized as store bought are.

Brian

quote:

Originally posted by TerrierMom

I am partial to the brown eggs laid by my brother and sister in laws' flock of Barred Rock hens. Also the blue or green eggs laid by their flock of Americauna hens

Man that sounds like some nice Fly tying materials to me!

I have found the Brown Eggs have thinner shells there for higher unwanted cracks. It seems I get at least one in every dozen. Also I notice when cooking that if I haven't used brown eggs in awhile, I'm a bit heavy handed on the cracking open.

The color of the egg has nothing whatsoever to do with taste or quality.

I buy all my eggs from local farmers who let their chickens run free range. The color is often determined by the breed. Opening a dozen of the eggs in my fridge, you would see green, white, and many shades of brown.

The one characteristic that most have in common is a deep shade of yellow/orange in the yolk.

The color of the egg is based soley on the breed of the chicken, not the feed being given to them. Also, there is NO difference nutritionally or otherwise in white and brown eggs.

quote:

Originally posted by JakerDog

I have found the Brown Eggs have thinner shells there for higher unwanted cracks. It seems I get at least one in every dozen. Also I notice when cooking that if I haven't used brown eggs in awhile, I'm a bit heavy handed on the cracking open.

I have a few brown egg laying hens in the yard. The shells on the eggs that they lay are very hard and thick. They also lay less eggs than commercial chickens. The shells are mostly calcium, and it must be very hard for a commercial hen (with brown eggs or white) to eat and process enough calcuim to lay 250 to 300 eggs in a year.

quote:

The color of the egg is based soley on the breed of the chicken, not the feed being given to them. Also, there is NO difference nutritionally or otherwise in white and brown eggs.

Bingo Lindseyup67 you win the prize. Must have a farmer background.

It is all in the breed of the chicken and the assembly line, egg layers.
Hens are bred to mass produce, with a ratio of eggs, to feed poundage. Generally, brown egg layers are not as prolific as white egg layers, thus the premium.

If you get eggs with very pale yokes(poor flavour)they are old. A lot of supermarket eggs come from storage.
Dark yokes(orange) are more than likely range fed chickens. Better flavor. Chickens need calcium to strength the shells, and grit, to help grind their food.
By the way, you don't need a rooster to get eggs, only to fertilize the hen if you plan to incubate the eggs.

Eggs white or brown, where would a good breakfast be without a egg.

I think the feed the Chickens receive and the freshness is definitely the key far more than the shell color. Egss are especially tasty if organic.

In my pre children years i have visited three different countries and I never once saw a white egg! And they weren't refrigerated either. I remember walking into a little market in London and the eggs were just stacked there next to the bread in the middle of the store!

Good point,you're right!!! I wonder why that is? Just the kinds of chickens the Europeans use?

quote:

Originally posted by hotdogger

Brown hens lay brown eggs and white hens lay white eggs.
Brown eggs cost slightly more because brown hens eat more food to lay an egg.
That's what I heard.
Oh, and I like brown eggs just because they are uncommon.

That is correct !!! It's not the type of food, but rather the quantity that the different variety of hen eats.
Also, store bought eggs are NOT pasteurized, You can not pasteurize them in the shell. Food service places sell pasteurized eggs in a milk carton type container as it extends the shelf-life. You can easily taste the difference between fresh eggs (from the shell) vs pasteurized eggs.

True,,,true...but sometimes we cholesterol watchers substitute for the substitute...but just for an occassional omlet or batter dipping!!!"The incredible,edible egg"!

Just came back from shopping at our local Stop and Shop. Noticed they had more cartons of brown than white. That's the first time I've seen that at a supermarket! Many were organic,too.

With the jump in egg prices, I'll stick to the cheap white medium-size, unless the price premium for larger sizes is small. The brown eggs look better, but don't taste any different to me and they cost quite a bit more than the white ones here.

quote:

Originally posted by Jimeats

I was led to belive that brown eggs are pretty much a New England item.
There is a commercial from the local egg council here that states
"Brown eggs are local eggs and local eggs are fresh eggs"
I'm not sure if the taste is different white vs brown but commercialy raised and farm raised are like night and day.
A local farm raised egg the youlk is much richer in color and flavor, I'm sure it's all in the feed. Chow Jim

My mother would only buy brown eggs because she said they tasted better. I thought it was a superstition until she told me that the local farmers raised brown chickens so they were fresher.

It may not be true today, since most local farms have been turned into condo developments, but it turned out to be true then. Now most eggs come from factory farms.

I once lived on a farm where we had a small flock of white chickens that were fed only corn, vegetables, and were allowed to roam in the woods to eat bugs. Those were the best eggs I ever tasted and they kept a lot longer.