I boiled a dozen eggs tonight to make deviled eggs for an office party
tomorrow. The eggs have been in the fridge for 2 weeks. Now I'm trying
to peel them, and the membrane under the shell is unusually thick and
tough, there are no air sacs in the ends at all, and the shells and
membranes are sticking tight to the whites. I've peeled four of them so
far, and not a single one is presentable, and I have pretty low
standards about that. I'm about ready to say "F*** the party" and
either throw the eggs away, or chop them up shells and all and make an
inedible egg salad.

Have they been breeding chickens to lay eggs that stay "fresh" longer?
These are ridiculous. Maybe they need to be kept for a week at room
temperature instead of refrigerated if you intend to boil them...

-Bob