White Eggs v/s Brown Eggs
The colour of an egg has no bearing on its nutritive value. A brown egg is as good as a white one. The nutritional content of an egg is determined by the feed and the rearing system under which it is laid.
In a closed system, the hens are reared on a processed diet and do not have the liberty to choose what their bodies naturally crave for. So, the eggs thus produced are high on cholesterol and saturated fat content and low on the vitamins, minerals, and the essential fatty acids.
The conventional eggs are produced under extremely stressful conditions like cramped cages and dark sheds under high temperatures and humidity therefore increasing their vulnerability to infections.
In order to keep such infections under check, the use of antibiotics becomes inevitable which ultimately find its way as residues in the eggs.
To make the matters even worse these eggs are transported in unhygienic trucks that get stuck on the highways for days altogether thus exposing the eggs further to the vagaries of time, which turns them almost stale by the time they arrive at your breakfast table.