There are always controversies on the issue of health benefits of brown and white eggs, although the fact is that they are similar and close in several ways.
Physiological Advantage: The same Benefits.
There is no meaningful health advantage of either brown or white eggs as they provide the same essential nutrients such as high-quality protein, vitamins such as B12 and D, and minerals.
Origin of Egg Colour: Matters of Hen Breed.
Brown eggs are those laid by hens with red earlobes, whereas white eggs are laid by hens with white earlobes, such as Leghorns but this does not have any impact on nutrition.
Prices and Availability: Price Dynamic.
Larger hens incur higher feed costs and have a higher retail price , and there is an assumed premium price attached to brown eggs.
Taste and Texture: Unbiased Favoritism.
Tasting and touch are almost the same and any difference is based on the diet and freshness or cooking method and not shell-color, and choice is therefore a matter of individual preference.
Environment and Ethical considerations
Both categories are sustainable to produce, yet such aspects as free-range or organic farming have an environmental footprint and animal welfare more impact than the color of the egg itself.
Conclusion
In conclusion, brown and white eggs are not healthier, but pay attention to the general diet, quality, and source to be well-nourished.