I usually buy large and brown. I used to buy XL, hoping to get more eggs with two yolks, but I learned that they remove those before selling. 
I buy eggs fresh from a local farm with free-range chickens. The egg sizes are rather inconsistent, but who cares when they’re so delicious.
I chose Large, but I will buy X-Large if they are on sale. I wish our Farmer’s Market were closer. I’d buy local. Eggs fresh from the chicken’s butt are definitely superior to anything at a supermarket.
Large as possible if I’m planning to eat them as fried or boiled eggs, standard size if I’m planning to bake with them (most recipes assume standard sized eggs)
Free range if available - quite apart from animal welfare issues, they really do taste better. If I can get them from a smallholder-type farm where the hens have been able to forage and scratch for weeds and invertebrates, so much the better - the yolks are usually very much tastier.
whatever pops out of my chicken’s asses on a daily basis … I have a mix of bantams and larger breeds, so it could be anything from a small banty egg to a blue-green aracuna egg to a double yolked one from one of my rhode island reds that seems to like laying double yolk eggs =)
We have JUMBO size eggs at my local grocery store… that’s what I buy, but it’s not on your list…
Jumbo
There’s certainly a difference in the yolks of some eggs - it wouln’t be so easy to discern if they were scrambled, but:
Colour/appearance - it’s undeniable that some eggs (in my experience, typically supermarket cheapies) have pale yolks and some eggs (IME, typically proper free range) have darker, orange-yellow yolks. This is somewhat confounded by colouring agents added to the diets of some hens.
Texture - in my experience, the paler yolks tend to be thinner and less sticky in texture.
Taste - I guess this is disputable, but I don’t think it can be purely imaginary - the yolks of ordinary eggs taste like egg yolk (not at all unpleasant, but often a bit neutral), the yolks of eggs from hens allowed to scratch and forage have a noticeably richer, buttery, savoury taste and aroma.
I think I can tell the difference and I’m happy to submit myself as taster if someone wants to set up a blind test.
Portion control.
Say, someone is used to eating two eggs for breakfast. Smaller eggs have fewer calories than big eggs because there is less egg inside. So… you cook/eat two small eggs, so you have your “two eggs”, visually there are two eggs… but you cut down slightly on calories.
My sister, who has thyroid problems that make weight control extra challenging, is a wizard at this sort of thing. She maintains her weight on the high end of normal by using all sorts of gimmicks like that - smaller plates, smaller eggs, portion control, etc. That, and a LOT of exercise (90 mile bike rides, anyone?)
Oh man, we got hooked on fresh eggs when we were in the midwest last summer and are really missing them. There has to be someplace near Portland where we can get some. I suppose we could keep hens in our back yard, but it seems like a hassle.
You forgot this option: I don’t care. I just grab the first carton that doesn’t have any broken ones.
I’ve been thinking that I’d like to keep chickens, but I very rarely eat eggs and I couldn’t kill and dress the birds. It seems kind of pointless, but I still think it would be cool. I wonder if my co-workers would like free eggs? Probably not, they’re a squeamish bunch and wouldn’t like the darker yolks.
StG
This.
LOL. Tell them they shouldn’t be scared of vitamin A!
You won’t have to give them away, many people will pay. There are usually local options if you don’t want to slaughter them yourself.
YES! As I was taught: the nutritional difference between brown eggs and white eggs is the same as the difference between brown people and white people, i.e., none. Some people think one or the other is prettier.
Mmmmm, accidental cannibalism reference. Now I’m all hungry.
Large, brown eggs.
Brown eggs, are local eggs, and local eggs are fresh! (It was a New England advert for years when I was a kid)
Moving thread from IMHO to Cafe Society.
I always heard that too–but here in deep south Texas, brown eggs are more common. Does anyone know if brown eggs are preferred in Mexico??
Missed my option. We have Aracuna hens. They produce a bluish shelled egg.
Homegrown. Kayaker, where did you get your aracaunas? I’d like to add some of those to our upcoming flock (we’re roofing the coop later today) but I’m having a hard time finding fertile eggs locally.
Oh, I see that site you linked to sells them. Should have looked at it first!