Researchers at the Agricultural Research Service in Athens, Ga., found the biggest difference between organic and conventional eggs was size.
Though brown eggs weighed more, white shell eggs had higher percentages of total solids and crude fat. The researchers concluded there was no significant difference in the quality of white and brown eggs.
Study leader Deana Jones said, on average, there was no substantial quality difference between the types of eggs.
"So, no matter which specialty egg is chosen, it will be nearly the same quality as any other egg," the study authors said in a statement.
Jones and colleagues surveyed white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced and fertile.
Quality was measured by Haugh units -- developed by Raymond Haugh in 1937 -- a measure that correlates egg weight and the height of the thick albumen, or thickest part of the egg white. This measure is the "gold standard" of interior egg quality determination, the researchers said.
The findings are published in the journal Poultry Science.
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