In fresh eggs: the egg white reacts by sticking to the outer membrane unlike in old eggs. This is due to the low acidity of the white that naturally occurs after a hen lays the egg.
When the chicken lays the egg, the egg is protected by a coating called a bloom. When the bloom wears off or is forced off by the egg distributer (supermarket eggs), it becomes more porous, absorbs more air, and releases some carbon dioxide. This makes the albumen (white) more acidic, causing it to stick to the inner membrane less. The white then shrinks slightly, so the air space between the eggshell.
More space between the white and the membrane = eggs that are easier to peel once they have been hard boiled.
Your eggs are so fresh and beautiful
Until....
You hard boil them.
Then they look like you went at them with a chisel.
#farmpeopleproblems