The membrane on our chicken's eggs seems to be extra thick. I did fried eggs this morning and I swear the shell cracked but the inner membrane held on. We also did hard boiled eggs last night for deviled eggs and peeling most of them was a nightmare. The membrane stuck so firmly that it was taking a layer of egg white with it when we attempted to peel off the shell. I know that I have read or heard it said that when doing hard boiled eggs you should use eggs that are at least 10 days old. Does anyone know if this is fact or fiction? I have a gut feeling that the thick rubbery membrane is responsible but I can't imagine what I can do about it. Any ideas?