They way I used to cook (store bought) hard boiled eggs was to put eggs in cold water pot, bring to a boil, take off the heat, cover and let stand for 15 minutes. Then transfer to bowl of ice water until cool. Now when I do this with my fresh eggs I have noticed something strange. When I peel them it seems a layer of the egg white comes off with the shell. Not only is it wasteful and frustrating but makes for really ugly devilled eggs. Anyone experience this with their eggs, fresh or otherwise? Help!