These fresh homegrown eggs are definitely different than store bought eggs (we all know that)! But we're doing some xmas baking, candy and cookies and some sweet breads and my mom and my DH think that the fresh eggs are making everything come out too hard. So, I was told to ask on the board what the deal is, if that can be true or not. Why they think this is, is because of the divinity, some people call it sea foam, you know its that white candy stuff that you make from egg whites. My mom was making it and you whip up the egg whites and sugar until its frothy and she said that usually it takes ~forever~ to beat it to get it to that point, and this year (first year with my fresh eggs), evidently it got to the frothy thick point incredibly fast, and the resulting candy has a completely different texture, i.e. better, richer than before, and yes, HARDER. I usually hate the stuff and never eat it but this years stuff was fantastic. So, I told them it turned out so good because of the fresh eggs, it got harder, so now they're thinking that all their other baked goods got too hard because of the eggs. I don't think so, what do you guys think?