We love having fresh eggs from our hens. After all, isn't that why most of us have them? That's why it's so irritating when I use them to make a nicer cake or pie and we end up crunching on eggs shells. That's the worst. I've noticed, too, that when I crack them in the skillet, I always get little bits of shell falling in the pan. What causes this? My shells aren't thin, I don't think. I always put the eggs in my barn coat jacket pocket and sometimes forget them while I get sidetracked with other chores. They sometimes go through a lot before they get back to the house and in the fridge and I've never broken one. And usually I have to crack them two or three times on the skillet when frying, so I really don't think they are too thin. I just seem to have a problem with pieces falling into whatever I'm making. Any ideas?