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‘More expensive? Sure, but worth it, it is processed locally, and tastes better too.’

As a carnivore, I eat a huge lot of eggs.
I have made the taste test on eggs countless time on so many people I have now zero doubt about it: it impossible to detect difference between an industrial ultra high yield high layers density egg from an organic free range hand massaged egg. Hate to say it but truth is truth.
Not the same can be said of meat, even if with porks, the taste difference may come more from the breed than the raising conditions.

Agree on the eggs. We get them free from our neighbor (he has several breeds). I can really taste the difference in the meat however. It may be due to the breed, but my beef guy only raises Angus, the chickens are Cornish Cross (same as you get at most grocery stores). The guy I buy pork from raises several breeds. I’d like to think that it has more to do with the methods used.

You and these others are eating these eggs with no seasoning on them?

Yuck.

That’s so unpleasant, I’d be unable to discern a difference anyway.

OTOH, I’d think any seasoning added would swamp minor differences in taste.

With meat, whatever was used to wash it could make a difference in the taste, even IF only water was used, as some can get absorbed into the meat, and water varies hugely.

At the very least there are different (more) pigments in free range eggs than in your “industrial” eggs, and I’d be willing to bet some trace “nutrients” (or contaminants?)* are higher in free range eggs. Whether that is “better” I’m not certain, but the “more orange” free range eggs yolks are certainly more visually “attractive”.

*I will grant you many a keeper of free range chickens has no idea what was dumped or buried 50 or 150 years ago on the land their chickens roam... I find all sorts of crazy stuff if I do any digging in the woodlot out past our east yard and garden.