We came across a source for really good free range eggs. When broken onto a plate, the yolk stands
high and the whole egg looks vastly more wholesome and tastes great. The shell is robust. None of
that is a problem.

What is a problem is the thickness of the inner lining of the shell. I have gotten more shell, and
broken more yolks, fighting with the egg which is cracked, but will not open because the inner part
is still intact. I have tried cracking it on the counter (recommended by lotsa people to prevent
shell fragment in egg) and on the rim of the pan. If I hit hard enough to fracture the membrane it
quite often results in a broken yolk as well.

Any ideas or suggestions?