or Premium Eggland’s Best or some otherwise organic free range.
I almost always buy eggs in “Large” size. I will buy XL or Medium eggs if I think the price different is sufficient. I can’t imagine why anyone would buy small eggs, but obviously someone does as they are in the supermarket.
Kind of random - you can buy brown eggs and organic/free range eggs in the same size range as white ones. Also, I’ve never seen a Small egg sold to the general public. Why did you offer one particular brand and no others?
The ones I get now are large, brown, and organic. I chose the “organic” option, but many of the survey options are not mutually exclusive.
I use a lot of eggs and usually buy them at least 60 at a time. But I only buy them when I can’t get them from my husband’s co-worker who has chickens and an overabundance of eggs, so I guess those would probably be both organic and free range (since her chickens just run around and eat pesticide free, etc.).
I buy large eggs simply because that’s what works for me. Almost all my recipes are scaled to “large” eggs and using any other size would mean I’d have to measure the eggs which is more trouble than it’s worth. And using so many of them…it keeps me from going through any more than I do. I have one son who eats them 4 at a time for breakfast (poached) and if the eggs were smaller, he’d probably eat even more. 
I used to absolutely love eggs, and was quite the omelettiste. But I found out a few years ago that the almost-daily terrible headaches I was getting were caused by an egg allergy, so…
I buy what’s on sale, but I prefer the biggest. I love eggs, and since I usually scramble them size doesn’t matter too much. And on the few occasions I bake, I always throw in an extra egg anyway
to make the poll multiple choice
I’ve never seen small eggs for sale, only medium or larger. Back when I was making deviled eggs for a crowd on a regular basis, I’d get medium or large eggs, because they’re cheaper and they’re a better size for eating while standing. If I need to bake, I get extra large eggs, because that’s what most recipes are based on. I hardly ever bake these days, though, so usually I just choose what I think is the cheapest per pound. I used to know the formula to figure this out, but what with inflation I’m not really sure any more.
Voted for the last choice; you left out “no preference”. My egg-buying thought process goes like so:
Is there supposed to be a perceptible difference? If so, what? I could certainly be wrong, but I’d put up pretty decent money against a double-blind scrambled egg identification test.
Why the heck do Egglands Best get their own option? Bizarre.
Large. I won’t buy anything (eggs or otherwise) labelled “organic,” but otherwise don’t care. The only reason I even care about the size is because “large” is what most recipes call for. I don’t even usually care if they’re A or AA (US (?) grading levels).
I’m not sure how the standards listed compare with the choices I get down here in AU. But I usually choose the 700g cartons.
We don’t get white eggs in the UK any more.
The best eggs I’ve ever had are Mabel Pearman’s Burford Browns. They’re about 2x as expensive as other free range eggs, but completely worth it. They taste like what I think eggs should taste like from (possibly exeggerated) childhood memory.
I always buy either large eggs (which I chose in the poll) or liquid eggs (shell removed, pasteurized) because I am a caterer and most of my recipes are either standardized by weight or just quantity of large eggs. Currently, I have both kinds in my cooler.
Why did you list sizes and then a couple brands like those are the same thing?
Quails eggs!! great in all salads and soups and chop suey!
Hen’s eggs? Meh, whatever has the longest sell by date.
I eat about 4 eggs per day.
Organic doesn’t mean anything to me. I buy pastured eggs (raised on open pasture eating bugs and weeds) which are only available direct from farmers around here, and if I can’t get them at the moment I get ‘Omega-3’ eggs. No, they are not cheap. But I can’t go back to supermarket eggs - their thin, brittle shells and pallid yolks put me off.
I buy the extra large if they have them. I often get the brown, but only because I read somewhere that their shells are sometimes thicker.
I buy from a local CSA (community-supported agriculture) farm - free-range organic in a variety of sizes & colors. Far and away the best tasting eggs I’ve every had and I like supporting local farmers whenever possible. Cost less than organic free-range in the store, too. I can’t eat eggs in restaurants anymore - they taste flabby & bland, and the color and smell is all wrong.
If I understand correctly, in most of the country, white eggs are preferred, and are priced correspondingly higher. In New England, brown eggs are preferred, and white eggs are significantly less expensive.
In actual fact, there is no difference between white eggs and brown eggs; they are just laid by different breeds of chicken. The wonders of marketing.