“There is no real nutritional difference between those two [colors] of eggs,” says Rachel Daniels, MS, RD, senior director of nutrition for Virtual Health Partners. Science backs that up: A 2010 study published in Poultry Science came to the same conclusion.
Regardless of their size, grade, or color, however, all eggs are essentially very similar as far as their nutritional content. A typical egg contains lots of vitamins, minerals, and high quality protein, all wrapped up into less than 80 calories.
There has still been no evidence to suggest that either white or brown eggs taste better overall compared to the other. This is despite one study suggesting that brown eggs are heavier than white eggs and have more shell and albumen (egg white). The research also indicates that brown eggs may also have less yolk.