In the seventies, most of our eggs had white shells but gradually brown shelled eggs appeared in the shops and people thought they were healthier. In 2021, during the pandemic, white eggs were back in the supermarkets and sold for half the price of brown ones. The reason? Specific breeds of hen lay white eggs and these breeds can be kept in very large flocks as the hens are not as aggressive as brown egg laying hens. The white shelled eggs are therefore cheaper to produce and used by the food and catering industry. The pandemic closed many of these companies so there was a surplus supply of white eggs which supermarkets are selling at reduced prices. There is no nutritional difference between white and brown eggs although my 1970s students insisted there was and always wanted my brown eggs.