To begin, be aware that eggs come in a variety of colours. You might see grey, blue, and even green eggs at your local farmer's market that weren't raised on a commercial scale.
The important thing is that the interiors are the same from a nutritional and cooking perspective.
Only the colour of the shell is different. Brown and white eggs have the same amount of nutrients as long as you don't choose eggs with added omega-3s, which means that the chickens' food is changed to give them more omega-3s.
When it comes to flavour, shell colour doesn't affect egg flavour. Fresh eggs from the farmer's market or a neighbour with a coop may have deeper orange yolks and a "eggier" flavour due to feed differences.
Good question! That has to do with the requirements for producing the brown shell colour. All eggs start white, but brown-egg-laying chickens go through an extra process to "paint" or deposit colour on their eggs.
The inside of brown eggshells is white, not brown. The increase in store prices is due to the fact that brown chickens require slightly more nutrients in their feed than white chickens do in order to achieve that brown tint.
As brown eggs become more popular, prices will rise. But those extra nutrients go into the chicken, not the eggs, so brown and white eggs are not healthier.