Which type of egg is harder: brown or white?

Introduction: The Controversy Over Egg Hardness

The debate over which type of egg is harder, brown or white, has been ongoing for decades. Many people believe that brown eggs are stronger and more durable than white eggs. However, others argue that there is no real difference in hardness between the two types of eggs. So, which is it? In this article, we will explore the science behind eggshell composition and the various factors that can impact eggshell hardness.

The Science Behind Eggshell Composition

Eggshells are made primarily of calcium carbonate, which is the same material found in seashells and limestone. The eggshell also contains a small amount of organic material, including protein and water. The calcium carbonate in the eggshell gives it its strength and hardness, while the organic material helps to hold the shell together.

The eggshell is made up of several layers, including the outer cuticle, the spongy layer, and the inner membrane. The outer cuticle is a thin, waxy layer that helps to protect the egg from bacteria and other contaminants. The spongy layer is the thickest part of the shell and is responsible for most of the shell’s strength. The inner membrane is a thin, transparent layer that lines the inside of the eggshell and helps to protect the egg from damage.