I mostly see a yolk color change in free range rather than flavor. As a side note, unwashed eggs can be kept out of the fridge for a long time. They are protected from bacteria by an oily coating. Once washed though, into the fridge they must go. Broody hens (those who will sit on a clutch of eggs and hatch them) will lay eggs over 1 to 2 weeks before they settle down to hatch them 21 days later. That barrier protects the eggs while the hen lays enough to make it worthwhile to sit for 21 days.Do free-range eggs taste differently to an appreciable extent? I've considered trying them, but they are over twice the price of normal eggs here.
Or is it just an ethics deal?