My husband made an observation that I don't have the answer to: He noticed that it is easier to shell a commercially purchased hard boiled egg than eggs from our own chickens. You know that membrane that is between the shell and the egg? He says there is barely a membrane on our chickens eggs, but that the membrane from the commercially hatched is much thicker. Normally we never buy eggs, but we did recently for an event where we were not about to give up our wonderful eggs for "egg soup" extravaganza. Any thoughts, observations?