The color of the eggshell doesn't significantly affect the quality of the egg for baking. Both white and brown eggs are widely used in baking, and there is no discernible difference in taste or performance between the two. The primary distinction between white and brown eggs lies in the breed of the chicken.
White-feathered chickens with white earlobes typically lay white eggs, while red-feathered chickens with red earlobes usually lay brown eggs. The nutritional content and taste of the egg are determined by the hen's diet and living conditions, not the color of the shell.
When buying eggs for baking, focus on other factors that can affect the quality of the eggs, such as freshness and size. Choose fresh eggs with intact shells, and if the recipe calls for a specific size, such as large eggs, ensure you're buying the appropriate size. High-quality eggs will contribute to better results in your baking endeavors.