American eggs are predominantly white because the U.S. poultry industry primarily raises White Leghorn chickens, a breed that produces white eggs, is highly efficient, and lays in high volume. Unlike in many other countries, U.S. eggs are thoroughly washed and sanitized, which contributes to their clean, white appearance. There is no nutritional difference between white and brown eggs.
Bottom line: American eggs are often white because the commercial poultry industry favors white‐egglaying breeds (not because white shells are superior); shell color is simply a genetic trait independent of the egg's interior quality.
While the eggs may look nearly identical across the pond, American eggs would be illegal if sold in the U.K. (and the reverse is true, too) due to the different laws regarding egg washing and sanitizing.
In the 1950s and 60s, white eggs were often all you could find because the white-producing breeds were more efficient layers, but over time consumers acquired the perception that brown eggs were better for you, and they were therefore prepared to pay more for them.
MYTH 3 – WHITE EGGS ARE WHITE BECAUSE THEY'RE BLEACHED:
White eggs are laid by chickens that don't produce any pigment as the egg passes through their oviduct – they just come out like that. Eggs sold in the USA – both brown and white – are washed prior to packaging, but the process does not involve bleach.
Brown Eggs vs White Eggs – Which Are Healthier? – Dr. Berg
Why are Tesco eggs white now?
Tesco eggs are white because they switched to supplying eggs from white hens (like Leghorns) to meet increased demand and use surplus eggs from the food service industry, which traditionally bought white eggs; these hens are more docile and efficient, and the eggs themselves are nutritionally identical to brown eggs, just from a different breed of chicken.
They keep their natural coating — Called the bloom or cuticle, this invisible layer protects the egg from bacteria sneaking in through the shell. It's the law — EU and UK food regs don't allow egg washing for retail sale. Why? Because washing strips off that protective coating.
However, they are perishable, just like raw meat, poultry and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. To be safe, eggs must be safely handled, promptly refrigerated and thoroughly cooked.
Scientifically, color has nothing to do with nutritional value. The shell shade simply comes from the hen's breed and genetics: certain breeds lay white eggs, others brown, some even blue or green. Inside, protein content, vitamins, and fats are essentially the same if the hens are raised in similar conditions.
British and European farms vaccinate hens against Salmonella and leave that natural coating intact, which means eggs can safely sit at room temperature.
Œufs de Loué Pays de la Loire, France. Œufs de Loué are unique eggs from free-range hens that feed on cereals, produced in the French region of Pays de la Loire. ...
🔵 Did you know blue Froot Loops are banned in Australia & England… but not in America? 🇺🇸 Here's why 👇 🚫 The blue coloring (Brilliant Blue FCF, aka 133 or E113) is derived from petroleum. ⚠️ It's linked to hyperactivity, asthma, and even cancer risks.
According to USDA, eggs are not a genetically modified (GM), or bioengineered food. This includes shell eggs and eggs used for processed egg products. Only traditional breeding techniques are used to raise laying hens in the United States; neither chickens nor eggs are modified by genetic engineering.
Yes, fairy eggs are safe to eat. They may look different, with little or no yolk, and the texture can vary, but there's nothing harmful about them. The only downside is that they don't provide much egg to enjoy!
Egg yolk colour can vary depending on the type of feed a hen receives. A hen fed a wheat-based diet will typically produce a pale yellow yolk, while a corn-based diet results in a deeper yellow yolk.
As a result, the risk of salmonella from raw eggs in Japan is significantly reduced. In fact, one study by the Food Safety Commission of Japan, in which 100,000 eggs were tested for salmonella, suggesting that Japan's risk of in-egg salmonella infection is a mere 0.0029％.
Eating eggs daily provides high-quality protein, healthy fats, vitamins (A, D, B12), and minerals, supporting muscle growth, brain health (choline), eye health (lutein/zeaxanthin), and satiety, potentially aiding weight management, while boosting good cholesterol (HDL) for heart health, though some individuals sensitive to dietary cholesterol might need to monitor intake, pairing them with vegetables instead of processed meats for optimal benefits.
No, brown eggs are not inherently better than white eggs; the shell color comes from the hen's breed, with no significant nutritional or taste difference in the egg itself, though the hen's diet and environment (like pasture-raised vs. factory-farmed) have a much greater impact on quality and nutrients than shell color. Brown eggs are often more expensive because larger hens (which usually lay brown eggs) eat more feed, not because they are superior, say HelloFresh, EatingWell, and Healthline.
The answer is simple — the colour of the egg shell depends on the breed of the hen. Brown hens generally lay brown eggs while white hens lay white eggs, however there are specialist breeds that can lay other colours, such as blue. Pigments produced by the hens determine the shell colour.
Most modern supermarkets are kept below 20°C so it is not necessary for retailers to refrigerate their eggs. Not refrigerating eggs in store also prevents significant temperature fluctuations (for example eggs being moved from a fridge to a hot car after purchase).
In Britain, and most other nations, they focus more on this type of threat, vaccinating all egg-laying hens to prevent them from transferring harmful bacteria to their eggs or feces. They do not wash their eggs, allowing the cuticle to remain intact, and making refrigeration unnecessary.
