What do you use for baking. I almost always get cage free eggs, but save my farmer's market fresh eggs for savory egg starring dishes.
Cheapest cage free eggs:
Cookies, brownies, pancakes, things that have just 1-2 eggs as a binder.
Moderate organic eggs:
Genoise or cakes that are eggy or rely on eggs for leavening, meringue or mousses so you don't get that sulphury taste.
Fresh farm eggs:
Never use in baking.
How about you?