White eggs are easier to candle and remove ones with meat spots or internal defects. It is likely why the grocery stores have mainly white eggs.
As to store eggs all tasting like store eggs, I do not find that to be true.
We eat with our eyes first.
The super cheap eggs are pale and watery. That is unappealing to those who have farm fresh eggs.
I personally have difficulties eating them. Not from the looks but from a physical reaction. I get intense abdominal pain from most store eggs.
I went a decade after moving back into town not eating a single egg. As soon as chickens were made legal here I was on it!
This year my hens are taking a full break. I had to buy eggs. The only ones in the stores here before Thanksgiving were the cheaper eggs. I bought them, made deviled eggs, ate ONE and spent 4 days in pain.
There definitely are differences between eggs of different brands, "free range" vs cage kept.
Going forward I will make certain I have a couple young birds going into every winter.
As to color preferences many people just like all the variety of colors readily available now.
Edited to add: I DID find one brand of store egg I can eat without a reaction. Not cheap at all but certainly superior to other in store eggs.
