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Eggshell color is largely determined by the breed of the hen, although factors such as age, genetics, living conditions, illness and stress can influence how dark or light the shell appears.

According to the United States Department of Agriculture, brown eggs are not healthier than white eggs. Their nutritional value depends more on factors such as egg size and what the hen eats.

For example, hens given feed enriched with omega-3 fatty acids or vitamins can produce eggs containing higher levels of those nutrients. Eggs from free-range hens may also have more vitamin D.

There is also no strong evidence that one shell color tastes better than the other.

Brown eggs are often more expensive because the hens that lay them tend to be larger and require more feed, according to Medical News Today.

When choosing eggs, freshness and quality matter more than shell color. Look for refrigerated eggs with clean, intact shells, check the expiration date and choose a size that fits your needs.

Labels such as organic, cage-free, free-range, vitamin-enriched and omega-3 enriched can also provide information about production methods and nutritional content.

Ultimately, shell color has little to do with an egg’s nutritional value or health benefits. The hen’s diet, egg size and production method are more important factors.