Because of the impact of the COVID-19 pandemic, more and more people are choosing to buy food online, including eggs. Although this mode of shopping is very modern, many Chinese consumers lack scientific knowledge when selecting eggs. In this study, we used the multivariate statistical analysis and sensory analysis to evaluate and compare the qualities of online sale of free-range and cage eggs. How feeding conditions influence the quality of eggs and how physical characteristics influence the price of eggs were also studied in this work. Our research showed that there is a lack of scientific support for distinguish freerange eggs from cage eggs on the appearance, the color of the yolk does not represent the amount of protein in yolk which may actually be affected by fodders. Moreover, the nutritional quality of free-range eggs is no better than that of cage eggs. Sensory analysis showed that free-range eggs taste better, which is likely because of the higher yolk ratio. Multivariate linear regression analysis showed that Rearing systems, fodder type and yolk color have significant impact on the price (Price = 0.428 × Rearing system −0.235 × Fodder type + 0.191 × Yolk color).