Welcome to Burning Questions, The Takeout’s video series in which we answer all your culinary quandaries and ponderings.

At the grocery store, you’re presented with a lot of different choices when it comes to buying eggs. Large, extra-large, jumbo, organic, cage-free, GMO-free, pasture-raised, 12-count, 18-count, 36-count, Grade A, Grade AA. Once you make it through that battery of options, you’ve got one more big decision to make: brown eggs or white eggs? Is there a difference between the two, and is one healthier or tastier than the other?


We spoke to a number of sources to figure out what makes brown and white eggs distinct from each other, and whether there are any benefits or drawbacks to purchasing either variety. To read our full investigation, head here.




Grew up on a farm where we had 3 breeds of chicken. We had brown, white, and a blue-green color eggs.

There is NO taste difference. None. If I gave you three from each type and blindfolded you, you wouldn’t know. The supposed taste difference is all in the taster’s head.

There is no health difference. That’s been extensively researched and proven on 4 continents.

All the yellow on the yolk and the flavor differences between the eggs you eat at a grocery store and farm-bought brown eggs is the diet of the chicken and not the color of the egg. What you feed the chicken makes a heck of a lot of difference.

It’s diet of chicken, not egg color, that matters. That’s why some of the farmer’s market eggs are better. The hens have a better diet.

Also, the free-roam in free range doesn’t matter either. The happiness of the chicken has no impact on the taste of the egg.

It’s diet. Diet alone.