Brown Eggs vs White Eggs: What USDA and FDA Say

Brown eggs vs white eggs is a question USDA answers in one line: the breed of the hen sets the shell color, and USDA’s Food Safety and Inspection Service (FSIS) says nutrient levels are not significantly different in white and brown shell eggs. This comparison sets out what USDA and FDA say about shell color, yolk color, grades, sizes, handling and allergen labeling, with USDA SR Legacy values for a large whole egg. For more numbers, see our guide to egg nutrition.

Peptide Labs does not sell foods. This article is general nutrition information, not medical advice.

Brown eggs vs white eggs: what sets shell color

USDA FSIS puts it plainly: “The breed of the hen determines the shell color. Nutrient levels are not significantly different in white and brown shell eggs.” FSIS adds that Araucana chickens in South America lay eggs that range in color from medium blue to medium green, so shell color covers more than two shades. The color of the shell, in other words, tells a shopper about the hen’s breed in USDA’s account, not about what is inside the shell.

Yolk color is a separate question for USDA FSIS, which says “the color of yolk varies in shades of yellow depending upon the hen’s diet”: a hen that eats plenty of yellow-orange plant pigments, such as those from marigold petals and yellow corn, lays eggs with a darker yellow yolk than a hen fed a colorless diet such as white cornmeal. FSIS also says “artificial color additives are not permitted in eggs.” The table sets the USDA and FDA facts side by side for the two shell colors.

USDA grades and sizes for both shell colors

USDA’s Agricultural Marketing Service (AMS) runs a voluntary egg-quality grading program for shell eggs that processing plants pay for, and USDA FSIS says “inspection for wholesomeness is mandatory, but grading for quality is voluntary.” FSIS lists three consumer grades, AA, A and B, and says “the grade is determined by the interior quality of the egg and the appearance and condition of the eggshell.” Shell color is not part of that description, and FSIS adds that eggs of any quality grade may differ in weight.

In the FSIS description, Grade AA eggs have thick, firm whites and high, round yolks that are practically free from defects, with unbroken shells. Grade A eggs are the same except that the whites are “reasonably” firm, and FSIS calls Grade A “the quality most often sold in stores.” Grade B eggs may have thinner whites and wider, flatter yolks, and FSIS says they are seldom found in retail stores. The USDA grade shield on a carton, per FSIS, means the eggs were graded for quality and checked for weight under the supervision of a licensed USDA grader.

USDA FSIS says “size tells you the minimum required net weight per dozen eggs” and does not refer to the dimensions of an egg or how big it looks. The USDA weight classes are the same for brown and white eggs:

USDA values for one large whole egg

USDA FoodData Central SR Legacy lists whole eggs by preparation, not by shell color, so the values below describe eggs in general. Each row uses USDA’s own weight for one large egg of that entry, which is why the fried and scrambled rows differ in grams. The percent Daily Value (%DV) uses the FDA Daily Values of 78 grams for total fat, 20 grams for saturated fat, 2,300 milligrams for sodium and 2.4 micrograms for B12; protein has no %DV here because the FDA labeling rule bases a protein %DV on an amount corrected for protein quality.

In USDA data, one large raw whole egg of 50 grams lists about 72 calories, 6.3 grams of protein and 4.8 grams of total fat, 6% of the FDA Daily Value. The USDA hard-boiled entry lists 78 calories and 5.3 grams of fat for the same 50 grams. USDA weighs a large fried egg at 46 grams and lists 90 calories and 6.8 grams of fat, and a large scrambled egg at 61 grams with 91 calories, because USDA’s fried and scrambled entries include the fat and other ingredients used in cooking.

Sodium differs more than protein in USDA data: the poached entry lists 148 milligrams per large egg, against 71 milligrams for the raw entry and 62 milligrams for hard-boiled. USDA lists 0.4 to 0.6 microgram of vitamin B12 per large egg, 15% to 23% of the FDA Daily Value. Whatever the shell color, the FDA Nutrition Facts label on a carton is the figure for that product. For other rankings, see high protein foods and foods high in biotin.

Egg handling in FDA and USDA words

FDA says fresh eggs “may contain bacteria called Salmonella that can cause foodborne illness,” and FDA requires every carton of shell eggs that has not been processed to destroy Salmonella to carry a handling statement that tells consumers to “keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.” FDA’s statement, like USDA’s grading rules, makes no distinction between brown and white shells.

FDA’s egg advice adds: “Cook eggs until both the yolk and the white are firm.” FDA says casseroles and other dishes containing eggs “should be cooked to 160° F,” checked with a food thermometer. For recipes that call for eggs that stay raw or undercooked, FDA points to shell eggs that have been processed to destroy Salmonella “by pasteurization or another approved method, or pasteurized egg products.” A healthcare provider can answer questions about a specific situation.

Eggs as a major food allergen

FDA lists eggs among the nine major food allergens. FDA’s allergen guidance (Edition 5, January 2025, nonbinding) says that for allergen labeling FDA counts eggs from chickens, ducks, geese, quail and other fowl as eggs, and that eggs from birds other than chickens are declared by their common or usual name, such as “duck egg.” Shell color plays no part in FDA’s allergen rules, and FDA’s labeling rules do not replace an allergist’s advice. See also our guide to quail eggs.

More comparisons and egg guides

White eggs vs brown eggs is one of several questions our food guides cover with USDA and FDA data. Our guide to egg whites compares the white with the whole egg, and high protein breakfast and lean protein foods rank eggs among other foods. For a comparison of two fish in the same format, see salmon vs tuna.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a health condition. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Salmon vs Tuna: USDA Values and the FDA Mercury Chart, Egg Whites: Nutrition, Protein, Raw Safety and Whole Eggs, Quail Eggs: Nutrition, Allergy Facts and Chicken Egg Comparison.