Which brings up a question I've had for several years. I have
purchased eggs, and cooked them all the same. But, I remember that
different cartons of eggs, sometimes act differently in the peeling
process.

What I mean, is sometimes I will boil a dozen, and they are darned near
impossible to peel cleanly. Other times, I will boil a dozen and they
peel very easily. What is making the difference?

I don't let eggs sit around before cooking, so freshness shouldn't be
an issue.

Myrl Jeffcoat
http://www.myrljeffcoat.com