Apparently not much at all!
I was always under the impression that brown eggs, for whatever reasons, were better for you or just plain taste better, than white eggs. I guess I was wrong! Other than their colour, and price, there's no difference.
Chickens need between twenty-four and twenty-six hours to produce one egg. After a half-hour rest, they start the process over again. Occasionally, they will stop laying and rest from between three to ten days. The colour of the eggs' shells has nothing to do with their quality.
Hens that produce brown eggs are larger than white-egg-producing hens, and require more feed and care; that extra expense is passed on to the consumer. Although it might be cheaper to raise white-egg-producing hens, brown eggs continue to sell well, so they’re still a smart business choice for farmers.
It’s a widespread belief that hens with darker feathers and red earlobes (like the popular Rhode Island Red chickens), produce brown eggs, while hens with white feathers and white earlobes (like the popular White Leghorn chickens), produce white eggs. Kenneth E. Anderson, professor and poultry extension specialist at North Carolina State University, says it’s not an absolute rule, though he does acknowledge that most hens with white earlobes produce white eggs, and most hens with red earlobes produce brown eggs. Ultimately, eggshell color is a matter of a chicken’s genetics.
Some Egg Stats and Facts:
- U.S. egg production during September 2011 was 6.49 billion table eggs, which is up from last September's 6.43 billion table eggs.
- Exports of processed egg products to Japan, the single largest importing country for U.S. egg products reached $48.543 million for the first quarters of 2011, an increase of 59.1 percent from the same period a year earlier. Export value to Japan accounted for 52.9 percent of U.S. total export value worldwide. The second largest export market for processed egg products is EU-27 region. Exports to the EU-27 were $17,061 million, down 36.5 percent from the same time period in 2010. Other top markets for the first nine months of 2011 include Canada, in which exports were down 22.8 percent to $5.484 million, and South Korea which totaled $3.803 million, up 36.8 percent year on year. Exports to Middle East region are growing significantly.
- Table egg exports to Hong Kong, the top market for U.S. table eggs reached 27.272 million dozen for the first nine months of 2011, an increase of 29.3 percent from the same period a year earlier. Shipments to Canada were 11.984 million dozen, down 5.8 percent year on year. Exports to the United Arab Emirates were 7.523 million dozen, down 7 percent down 3.2 percent for the same period a year earlier. Combined exports to these top three markets were 46.779 million dozen accounting for 78.8 percent of U.S. total shipments worldwide.
- With only 70 calories and packed with 14 essential nutrients which your body needs, an egg is a nutrient-dense food. Nutritionally, eating an egg is like taking a multivitamin pill.
- Eggs are one of the few sources of protein that can be kept refrigerated for 4 to 5 weeks without spoiling. The Best Before date on the carton indicates how long an egg will stay fresh and maintain its Grade A quality.
- The protein in eggs can help you lose weight by controlling the rate at which your body absorbs calories. A recent study compared an egg-based breakfast to a bagel-based breakfast, each containing the same number of calories. Those who ate eggs for breakfast consumed 163 fewer calories at lunch, felt less hungry and ate 418 less calories over a 24-hour period.
- How good are those eggs in the grocery store? The rougher the shell, the fresher the egg.
- Never store eggs in the door of your refrigerator because that's where the temperature fluctuates the most.
- Here's an easy way to seperate an egg: Crack it directly into a funnel; the white slides through and the yolk remains.
- Egg whites last one week when covered and stored in the refrigerator.
- Egg yolks last only 3 days in the fridge, in a covered container. Submerge unbroken yolks in water to keep them moist.
Source(s): chow.com/, getcracking.ca/, aeb.org/, getcracking.ca/dozenreasons