I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?
The Egg Nutrition Center's FAQ page has an entry on this very topic. Basically, the color of the egg does not affect the egg's flavor, nutritional value, etc. It simply depends on the particular breed of chicken that lays the egg -- white eggs from white hens, brown eggs from brown hens.
It's also worth noting, as the ENC points out:
Generally, brown hens are larger and require more feed and therefore their eggs may be slightly higher priced.
There difference between white and brown eggs is purely cosmetic. There is no nutritional or taste difference.
Brown eggs, IMO, look cooler, though. ;-)