Or perhaps the problem is that wealth is distributed so unevenly and “value” has got out of kilter with “price-tag”. Some people can afford more foie gras, caviar and champagne than they could ever eat, and can easily pay a grass roots producer a fair price for wholesome ethically-produced foods. Other people can no longer afford a decent cut of meat, or choose not to because they prefer to spend their limited funds on other things. Determining a “reasonable” price that works for everyone, when values are so screwed up, is next to impossible, and if homo had been a bit more sapiens perhaps they wouldn’t have lost the difference between monetary value and true value.
I believe it also depends on what you feed them on - not the shell colour but the egg itself. I used to write for a farming journal and I recall an egg producer explaining that he had started feeding his chickens a diet designed to give the yolks a very rich yellow colour. He couldn’t say for certain if there was any difference in food value or flavour but what he could say for certain was that there was a perceived difference, and his sales had increased enormously since he introduced the special diet.
Working for the same journal I also discovered that different countries have different views on the value of free range eggs. In the UK free range eggs are considered premium. In the Netherlands people don’t want free range because they see them as dangerous - NL was badly hit in the first bird flu outbreak which came from wild birds, so they don’t want eggs from chickens that roam free and might have been contaminated by wild birds. In France consumers place great importance on egg freshness, so a big factor for producers is how fast they can get the eggs from chicken to shelf. Same product but people’s views are very strongly influenced by the factors that are presented to them as most important.
Sorry for the digression but I think it all goes to illustrate how important it is for a country to educate its consumers properly, and I do feel that with the current prevailing UK attitude that cheap food is good food, it wouldn’t be too hard for lower standards to be slid in without too much fuss.