We often hard-boil the eggs from our chickens, just to have as a quick snack, sometimes to make devilled eggs. When slicing the egg in half to make devilled eggs, I noticed that the yolks of almost all the eggs are very close to the shell, leaving only a thin film of white. Is there a reason why? Our chickens are in good health and lay well, but I wondered if this was a sign of some deficiency or something... and it would be nice to be able to make some nice-looking devilled eggs! 
