Brown eggs vanish from shelves as breeders favor white chickens

In a few years, we will no longer be able to buy brown eggs in supermarkets. Breeders are switching to white chickens, and experts explain that there is no taste difference. Brown eggs are now offered only by a few regional German breeders.

Statistics from the Federal Association of German Egg Producers show that brown eggs are around 30 percent of the market. Ten years ago, brown eggs were more popular than white ones.

dw.com quotes Henner Schoenecke, chairman of the Federal Association of German Egg Producers, as saying that there are already fewer brown eggs and that they may disappear completely in the future.

Breeders have decided to give up brown chickens in favor of white ones. Schoenecke explains that white chickens have "greater genetic potential" because "they live longer and lay eggs longer."

The service indicates that white chickens are also easier to maintain and more mobile. These animals find food and water more efficiently and are lighter and smaller, which applies to their eggs as well.

In the past, brown eggs had harder shells, but today, they don't. The chairman also assures that there is no difference in taste.

For chicken breeds, the rule is that white chickens lay white eggs, and brown chickens lay brown eggs. A study commissioned by the Association of the German Poultry Industry indicates that older customers often reach for brown eggs.

In contrast, young people ignore color and place more importance on the method of breeding and regionality. For most people, the color of the shell is insignificant, although there are exceptions. One of them is Easter when customers often choose white eggs.