White eggs, typically laid by breeds such as Leghorns, are a popular choice for consumers due to their clean appearance and versatility in various culinary applications. These eggs are characterized by their smooth, bright white shells, which are purely aesthetic and do not influence the egg’s quality or nutritional value. White eggs are known for their firm albumen and rich yolks, making them ideal for baking, cooking, and other culinary uses. The hens that lay these eggs are generally efficient layers, producing a high number of eggs per year, contributing to their widespread availability and affordability.