> near impossible to hard boil the eggs they lay because the “membrane” I am curious about this. Is it maybe your boiling technique that is causing this hard m

> near impossible to hard boil the eggs they lay because the “membrane” I am curious about this. Is it maybe your boiling technique that is causing this hard membrane? Proteins toughen up if exposed to too much heat. I get my eggs up to room temperature and drop them into boiling water for 6.5 minutes at sea level. Then I remove the hot water immediately and let them cool. These eggs (no matter where they come from) are always easy to peel and never too tough.