We received this question from an interested party who stopped by the HOMEGROWN Skills Tent at Farm Aid 2012 (which was AWESOME, by the way):
"The membrane inside the egg seems to be particularly stubborn when I hard boil eggs that are cage free, as opposed to generic white eggs. Just out of curiosity, do you know why this is? Any suggestions for a solution?"
Chicken experts, we need you! Any thoughts on how to ease the membrane-removal process? Let's spread the love: A good answer just might convert this casual passerby into a fellow HOMEGROWN member. Thanks for any help!