Unfortunately, this is not true. Farm eggs and store-bought eggs differ significantly in nutritional content. As you have probably already guessed, the farm eggs win this contest hands-down. Why? It is mainly due to the diet of the hens that produce the eggs.
Hens that are raised on small farms spend much of their time freely roaming pastures and finding their own food. Their diet is varied and includes seeds, insects, worms, and greens. These foods provide a wider variety of nutrients than the processed pellets that are fed to factory chickens (think factory-made "chicken chow"). As a result, there are more nutrients in the eggs. For example:
- Omega-3 Fatty Acids: Farm-fresh eggs can have up to 5 times more omega-3 fatty acids than conventionally raised eggs and a much lower ratio of omega‑6 to omega‑3.
- Vitamins: Farm eggs have more vitamins A, D, and E, sometimes a lot more. They also have seven times more beta-carotene, which contributes to the deeper yolk color.
- Cholesterol and saturated fat: Farm-fresh eggs often contain less cholesterol and saturated fat than store-bought eggs.
Other nutrients, such as protein and minerals, are pretty much the same between eggs.
Egg color (brown or white) is not related to nutritional value, although some folks think that brown eggs are superior. This is another kitchen myth, as explained here. It should also be noted that an egg simply being organic does not guarantee better nutritional value. An organic egg could well have been raised on a factory farm and fed organic chicken chow. Likewise, a small local egg farm may not have gone to the expense of getting the "organic" label. Organic eggs are desirable, but not for nutritional superiority.
