Very interesting. I alternate between purchasing organic eggs and a variety called the Omega-3 egg; the former having a very bright yellow yolk and latter a deeper orange.
Was always curious if one is ”better” than the other. Interestingly, the omega variety tastes much better.
Taste can be highly subjective and suggestible. There is a german saying: Das Auge isst mit. (literally: the eye eats with you) which kind of makes you aware that a lot of things end up determining taste [0] beside the direct experience of consistency and composition. Applying to colors: one can use different colors in placebo pills to suggest very different effects [1].
In case of direct intervention, different diets given to hens can significantly modify the fat composition and content [2]. Fat being a major constituent of direct taste experience by "enhancing" (solution medium for phytochemicals etc.) and determining consistentcy. There are basically no carbs in eggs so in this case this can be left out.
Taste:
PUFAs (Omega-3s, Omega-6s, Omega-9s ...) are chemically speaking highly unstable (multiple double bonds) under normal conditions, all by themselves they oxidize completely very quickly* to avoid this you can shield them for a while with antioxidants (e.g. phytochemicals) and encase them with more stable fat (SFA (no double bonds), MUFA (one double bond)). PUFAs with their significantly lower melting point contribute to the perceived creaminess at even very cool temperatures: e.g. irish butter (high Omega-3 content) vs "normal"/cheap/highly industrialized butter (low).
[*consequently becoming "rancid" in taste. A lot of people are actually so used to that taste in highly processed/fast food (oxidized fats through excessive heat) that they consider it "very tasty". Analogous to the "burned" coffee taste/smell a lot of older folks (habit, childhood memories) still enjoy.]
Health:
In the typical modern western diet (because of massive inclusion of industrial cheap plant sources) the ratio of Omega 3's/6's is way off like 20:1 and more in favor of 6's. Analogous to Vitamin A (Carotenoids/Retinol) the plant form of Omega 3 (ALA) is inefficiently converted[3] by humans (young women probably because of different needs (pregnancy) can utilize it a bit better than men) to a bioactive form, adding to the disbalance. We evolved to get a significant amount of Omega 3's from animal and marine (rivers/sea) sources (ultimately the primary bioreactors for easily convertible EPA/DHA being (marine) algea and phytoplankton).
Maybe what hens get to eat could be seen as something very minor to consider. I actually would like it on the label (as an ingredients list for the sophisticated "bioreactor" maybe incl. the conditions like hours outside to produce Vitamin D, antibiotics given ...) that's why I'm more inclined if I am able to buy regionally to see for myself. In talks with farmers a lot of them - if they bother to engage in a conversation - are actually very knowledgeable and aware about this, as a city dweller just informing myself from books/studies I'm constantly impressed about their virtuosity.
Was always curious if one is ”better” than the other. Interestingly, the omega variety tastes much better.