The Gatekeeper

.......not talking part in the AOG...........unless sitting still and eating is now an Olympic event.......if that's the case, where do I sign? ;-))

I have another question for you.......something that has vexed me for ages..........
why do some hard boiled eggs peel really easily when others - from the same batch and treated in exactly the same way and cooked at the same time - leave most of the white on the shell and are impossible to peel cleanly?........and is there any way of telling which ones will be ' clean peelers'?
I have tried all sorts of things over the years and just cannot solve this conundrum........any ideas anyone? :-))