Eggs produced by Araucana hens were collected from numerous sources throughout the Midwest and compared with white shelled eggs and brown shelled eggs (from the same sources when possible). Analyses were made on individual eggs and on composited samples.Electrophoretic studies revealed no differences in kind or amount of albumen proteins in eggs produced by Araucana, Leghorn, or Plymouth Rock hens. Proximate analyses showed that albumen from Araucana eggs was higher in percentage solids, but not significantly so. Various analyses of egg white from Araucana, Leghorn, or Plymouth Rock eggs revealed no significant difference.Proximate analyses of yolks from Araucana, Leghorn, or Plymouth Rock eggs indicated no significant difference in composition. The cholesterol content of Araucana egg yolks averaged about 4% higher than yolks from Leghorn eggs. Brown shelled eggs were intermediate.Shell thickness measurements indicated that Leghorn egg shells were thinnest, brown shelled eggs intermediate, and Araucana egg shells thickest. Differences, however, were not statistically significant.There was no difference in cholesterol content among Araucana eggs collected from 11 midwestern states.