According to some studies, farm-fresh eggs have been found to have less cholesterol and saturated fat than store-bought eggs. They also have 25% more vitamin E, 75% more beta carotene, and up to 20 times more Omega-3 fatty acids than other egg types. Farm-fresh eggs have a fresher, richer flavor than store-bought eggs, which is understandable given that they are often fresh from the farm within a day or two, but store-bought eggs can have a shelf-life of up to 30 days.