All righty--a topic I know something about. I was a poultry inspector for USDA for a mercifully brief period of time, and learned quite a bit about egg and poultry production. Now, I have my own chickens, so the learning continues.
Eggland eggs have less cholesterol because of what the chickens eat. They are also graded to a slightly higher standard than regular grade a eggs--especially in regard to blood and meat spots.
A certain percentage of all eggs have blood or "meat" spots in them. The blood and the bits of flesh that make the meat spots come from injuries in the bird's oviduct--the reproductive system. These spots might gross you out, but they certainly won't hurt you. And they are not indications that the egg is fertilized--commercial hens never see a rooster.
Commercial eggs are candled over a bright light that illuminates the inside of the egg, making blood or meat spots visible. Either electronically or by human hands, those are are pulled and either sold as a lower grade or broken and sold as liquid eggs to bakeries and other food production places.
You are more likely to see bloodspots in brown eggs, because the shell color makes the eggs harder to candle.
If you buy farm eggs, they may or may not be candled, so you have a higher instance of blood spots than you do in commercial eggs.
"Cage Free" and, in general, "Free Range" are advertising terms. Cage free hens are raised in conditions almost as crowded as battery hens--thousands in long metal buildings. Instead of being in individual cages, they are loose on the floor.
The only requirement for "Free Range" chickens is that the building they are kept in has to have a door to the outside, which is only opened after the chickens are 4 or 5 weeks old (small chickens have to be kept warm.)
Because the chickens are crowded together, only the ones closest to the door can go out--out to a small, probably feces covered cement area. The chickens are slaughtered at 8 weeks of age, so by the time they get used to finding the door, they only have a few weeks in which to go outdoors anyhow.
Pasture raised is a bit different--there, chickens are kept on grass, in portable cages that are moved around, so they can eat grass and bugs. THAT makes a difference in how eggs and chicken meat taste.
I wouldn't pay extra for free range commercial chickens or for cage free eggs. As I said, they are marketing terms, designed to get you to pay more money.