I need to clarify something, because omega-type eggs are often referred to as "low cholesterol" eggs, which is technically incorrect.
The term cholesterol is synonymous with zoosterol, and simply means lipids (fats or oils) which occur naturally in animal matter. Your blood cholesterol is the lipids that naturally occur in your blood. Now, the yolk of an egg is almost entirely fatty matter, so unless the yolk changes significantly in size, the amount of cholesterol is pretty constant.
So it's not how much cholesterol, but what kind. You've heard the expressions "good and bad cholesterol"? The good ones that are plentiful in fish (and omega eggs) and the bad ones that are in most meat fat we eat. What matters to human health is the shape of the fatty-acid part of the molecule. There's omega-3, omega-6, omega 9, I'm sure there are others. Is it a carbon ring or something? I don't remember the details. It was a long time ago. You can post it for OUR benefit when you read that part in the text. But the point is, that's what makes some oils good (fish, canola, olive) and some bad (say, lard and tropical oils). Then there's saturation. Polyunsaturated, monounsaturated, and saturated (which are generally solid in form and quite bad, like lard).
The method of getting lots of omega 3 and good stuff in the eggs, naturally, is a fairly new innovation, and protected by patents (though other companies also have methods of doing it, which are also patent-protected I believe). These "designer" "omega-3", or "engineered" eggs are always identified as such. They cost a bit more than other eggs here, I suppose it depends on where you live.
I'm all for buying organic, and buying direct from farmers. It's cheaper, they probably don't sit on the shelf as long, etc. But the composition of the cholesterol would most likely be the same as a conventional supermarket egg. I'm starting to buy my meat from a holistic grower (not considered organic, because they get vaccinations, but close enough for me, since they're free range and free of steroids). They treat the cattle like pets, love 'em, feed 'em good, give em lots of wide open space, then, without warning, they put a bullet in their head when they come of age. Much tastier and more tender because they treated 'em right. I think it's wonderful, that's the way farming should be. Healthier? I don't know. They must be--those artificial hormones, as well as the endogenous stress hormones that the cattle release when they're slaughtered conventionally, are supposedly bad for you.
I read somewhere (non-scholarly source) that brown eggs are no healthier than white eggs, but I can't really back that up, scientifically. Many people prefer them, though.