Dear Food Experts
Two questions:
1. Do hair-line cracks in the egg matter?
I was boiling an egg and noticed it had a very fine crack in the shell, it
really showed up when it touched the water. I discarded it.
2. What makes some eggs easy to peal and others almost impossible?
After boiling, the thin membrane next to the shell either 'stuck hard' or
acted like a glove to make pealing hard/easy.
Thanks for the help.