Egg shells!

Is it just me or are egg shells thinner than they used to be?

I always buy free range - milkman delivers them - they are from Brown Burford hens. Over the last few weeks I have noticed that they crack when being boiled and - when trying to cut the tops off - they collapse in the egg cups.

Does it mean the hens are not being properly fed? If so I may suggest to the milkman that he changes his supplier.

Re: Egg shells!

I would say the change in supplier may be the cause.

Tescos I have noticed have changed their egg supplier and I am not amused finding bad ones mixed in with the good and when I do a scrambled egg or a omelette I have to be careful because I crack the eggs in the bowl and just say the third one is a bad un I have to throw the whole lot away.
That has happened 3 times so far.
The yolks also stick to the inside shell.
Seriously since the lockdown I know Tescos got their act right after a few weeks but since then there are been a big drop in quality. I have Sainsburys/Morrisons/Asda on my doorstep so I may well change supplier soon.

Re: Egg shells!

Ckickens need grit to help with their gizzard and calcium for eggshells.

Re: Egg shells!

Just what I was going to say. Mixed poultry grit.

It also helps to grind the food up, seeing as they have no teeth!

Re: Egg shells!

Thank you everyone - will have words with the milkman!

Re: Egg shells!

I've found that some vary - I normally use free-range eggs and sometimes the shells are that hard, I have to crack them open with a knife. In contrast, if the free-range variety have run out and I have to get caged hen eggs, some of their shells are ultra-thin and flimsy.