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If you aboutyours have to decide between a carton of brown eggs and a carton of white, don't even bother considering the eggs' colors.
Just look at the price tag, because the eggs are essentially the
same.
It might seem like brown eggs are healthier for you, since they
tend to cost more than their white counterparts (and things that cost more are usually better, right?).
However, Cooking Light points out, if you choose brown eggs over white
and pay a 25% price premium, it's basically an aesthetic choice.

Brown eggs and white eggs Yahoo
main keyword have the same proportion of yolks and whites
and the same nutrients. Brown eggs just tend to come from bigger chickens
that require more feed, and so farms price them higher to make up for
the added cost.
Brown eggs are obviously better because it's clear that they're made
from post-consumer recycled materials rather than bleached with something nasty and God-knows how
much processing to get them that clean white color.
When you go into a fast food restaurant, you know that the napkins are recycled material because they're
brown of off-white. Even the environmentally-friendly-looking
styrofoam clam-shells are brown colored so they're good for the earth.

Best line from the article, and the nexus of most of the
preference for brown: "Many chickens raised at home are brown-egg layers, while most of the chickens raised for commercial use are white-egg layers. The different diets affect the taste of the eggs and even the colour of the yolk,..."
These baby eggplants are stuffed with a mixture of eggplant,
fresh spinach, tomatoes, bell peppers and garlic, and make
a wonderful side dish to just about any grilled meal, or can be served on its own for a
vegetarian main dish. It takes a fair amount of time to prepare, but the results are
worth it. Theses eggplants can be made ahead and kept covered
in the refrigerator. To serve, reheat in microwave.

Meanwhile, in a large, nonstick skillet over medium heat,
warm the oil. Add the garlic and chopped eggplant and cook, stirring
often, for 3 minutes. Add the bell peppers and cook, stirring often,
until crisp-tender, about 6 minutes. Add the tomatoes and cook,
stirring often, until vegetables are tender, about 2
minutes. Add the spinach, cover, and cook for 1 minute until just
wilted but still bright green, about 1 minute (if the spinach doesn't all fit, let some cook down and then add rest).
Remove from the heat. Stir in the lemon zest and 1/4 teaspoon of the salt.