Serious Eats came to the same conclusion in their taste test: https://www.seriouseats.com/2010/08/what-are-the-best-eggs-c...

Thanks for this article.

The one thing I'd love to see however is whether we'd find the same proportions of nutrients in a more scientific breakdown too. Humans aren't necessarily able to know purely from the experience itself if something is healthier than something else for them, we're more wired to detect if something is problematic or not and also prone to a whole lot of suggestion. While the tasting test seems to show that the immediate experience isn't conclusively discernible, it doesn't tell us anything about long-term health effects (understandably so, they're not egg-researchers dedicating decade-long funding to figure that one out!).

Ive had the same experience, but it does feel better to crack a spotted green egg than a chalk white one.