There's no substantial quality difference between organically and conventionally produced eggs. That's one of a number of findings in an Agricultural Research Service (ARS) study examining various aspects of egg quality.
ARS food technologist Deana Jones and her team in the Egg Safety and Quality Research Unit in Athens, Ga., found that, on average, there was no substantial quality difference between types of eggs. So, no matter which specialty egg is chosen, it will be nearly the same quality as any other egg.