The membrane sticking to the white has to do more with the age of the eggs than anything. I think if an egg is at least 10-14 days old (I could be off on the numbers so don’t quote me), then that membrane will separate more easily. I raise chickens, and find that fresher eggs don’t yield pretty results when it comes to deviled eggs. Someone can correct me if I am wrong.
Thanks. I had heard that also, and I usually try to keep eggs in the refrigerator for a couple of weeks before boiling them. I use grocery-store eggs, though, not home-raised, and I always wonder if the problem has to do with commercial egg production techniques (feed, etc.). It does seem that the shells of commercial eggs are thinner than they were some years ago.