Actually, it’s in this post—a couple above Julies’ reply (unless I did mention it elsewhere as well—I tend to repeat myself….). I think your best bet is just eating an egg from the carton when you get them and see if they’re fishy. I’ve noticed that fishiness is more pronounced on over easy (as opposed to coddled or scrambled) eggs, but scrambled is 2nd. If that brand is fishy, try another brand.
Usually if an egg is an ‘omega-3’ egg, they will not fail to advertise it prominently on the packaging, as it is a selling point. I ate many brands of organic eggs, free-range eggs, etc., and ultimately settled upon the cheap store brand eggs. They had the best ‘set up’ (didn’t spread when you put them in a pan to cook) and no fishy taste. They also had the longest dates.
The yolks are small, though, so when I use them in a recipe, I always weigh yolks and whites separately. For example, if a recipe calls for 2 eggs (100g), I know that means 60g whites, 40g yolks, so I separate them and weigh each component. An egg generally means 30g white, 20g yolk.
Good luck on your egg quest and in ultimately resolving your fishy-taste issues.