Brown eggs come from hens with red feathers and earlobes, while white eggs come from hens with white feathers and earlobes.
There is no significant taste difference between brown and white eggs; it often depends on the hen’s diet.
Both brown and white eggs have nearly identical nutritional profiles, though the diet of the hen may affect the egg’s nutrients.
Brown eggs are often more expensive due to the larger breed of hens that lay them, which requires more food.
Brown eggs tend to have slightly thicker shells, but this doesn't affect taste or nutrition.
Some believe brown eggs are more "natural" because they’re often associated with free-range farming, but this is not necessarily true.
Both types of eggs are interchangeable in recipes; it’s more about preference than performance.
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