A real egg has a thick shell that you actually have to crack, not just look at the wrong the way.
A real egg has a carrot-colored yolk, and it doesn't drip out of its shell: it leaps!
A real egg tastes like chicken butter.
The above photo features (real) eggs from my local far-mar scrambled with leeks, which is one of my favorite combos on earth, much more so than Combos. (Of the two, I prefer the one that doesn't sponsor a race car.)
When cracking the eggs to make this ideal breakfast, which also featured pan roasted taters and raw Napa cabbage with a sprinkling of cider vinegar, I remembered just how good a real egg can be, especially in contrast to the alleged supermarket counterparts that I've been using lately.
Don't be fooled by supermarket (or even gourmet supermarket) eggs claiming to be real eggs just because they come in cardboard and prominently display an image of a field at sunrise. A real egg comes from a chicken that has room to move about and eats real food, as opposed to sitting in a pen eating pellets that are technically organic but probably come from China. A real egg might come in a package that (gasp!) has nothing on it all.
Pseudo-real supermarket eggs may come in cardboard, they may be brown, and they may make claims like "cage-free," "organic," or "all-natural," but they just don't compare with eggs raised by your local dirty hippie socialist farmer.
A real egg has backbone. And I like to think that some of that backbone transfers to eater. But not literally, which would be gross.