Sqwertz wrote:
>
> I bought a dozen organic, free range brown eggs and did two
> comparisons against my regular market, mass-produced white eggs.
> One set of eggs was over medium, the other scrambled. No salt or
> any added fats.
>
> Result: The organic free range brown eggs had harder shells.
> Otherwise they tasted identical. I'll stick do the mass produced,
> white eggs that only cost $1.36/dz rather than $3.49.
>
> -sw

It depends what you're using the eggs for, the organic cage free eggs,
at least the Eggland's Best ones have notably larger, yellower and
creamier yolks, something that is important for custard stuff like creme
brulee, ice cream base, etc.