Alot of people have eggs for breakfast - be it scrambled eggs, poached eggs or simply plain sunny side up. Eggs are very high in nutrients and energy with ample amount of vitamins such as Vitamin A (important for good night vision, general cell growth & healthy skin) and Vitamin E (an antioxidant that works well with Vitamin C and selenium to prevent damage to your body from free radicals), proteins and fats.

One egg contains over 6grams of protein and several nutrients, which is excellent for our body. However, one egg also contains about 212 mg of cholesterol. Since the recommendation for cholesterol consumption is about 300 mg per day, the large amount of cholesterol in eggs may prevent many people from eating them.

The cholesterol in eggs really shouldn't scare you away completely. Most of the cholesterol in your body is made by your liver and the amount of cholesterol in your diet may not have as big an impact on your blood cholesterol as people once thought. In fact, you can eat one egg every day without harming your cholesterol and other blood-fat levels. That's really good news because eggs are very satisfying. Eating one egg as part of a healthy breakfast may help you lose weight by keeping you from getting hungry later in the morning.

One egg has about 80 calories with more than five grams of fat, so keep that in mind if you need to watch your fat and calorie intake. One egg each day is good, but eating three or four eggs every day may add too much fat.

Well the first and obvious difference is their color, the seccond is the type of chicken it comes out of, I really don't think there's a significant difference in taste between the two.

White eggs are popular with grocery stores visually (clean and fresh looking) and one of the best laying breeds happens to lay white eggs. Restaurants often prefer brown eggs as it is easier to see bits of shell when they fall in the food being prepared. A tiny white bit of shell in a pound of flour is hard to find until somebody crunches it. Yolk color is adjusted by feed contents.

Eggshell color does not affect an egg’s nutritional value, quality, flavor, cooking characteristics, or shell thickness. The difference is that they are more expensive. Hens that produce brown eggs are larger than white-egg-producing hens, and require more feed and care; that extra expense is passed on to the consumer. Although it might be cheaper to raise white-egg-producing hens, brown eggs continue to sell well, so they’re still a smart business choice for farmers.

Although today, I decided to try white eggs, next time, it makes more sense to buy whatever's affordable. Personally I think white eggs are more common in the States than in Asia?