CWS and I both agree, if you can find brown shell eggs, then buy them. They are so thick, I sometimes have to bang them more than two times to get them to start cracking. There have been some that I swear are ostrich eggs they are so hard to crack. In New England, the stores sell mostly brown shell eggs. The white shells are considerably cheaper. But you can bet at least three eggs in any given carton are cracked because the shell is so thin. I don't care how cheap they are, I don't buy them for eating or every day cooking. There have been times when because the shell is so thin and porous, if you have a strong food like an apple in the fridge, the egg will pick up the taste of the apple. The only time I buy white eggs is around the holidays and I am going to be doing a lot of baking and I know I will use up at least a dozen. I have even looked at the recipes I am going to make and count up all the eggs. I have been know to bring the count to an even dozen or two. Even if I have to add another item to make.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"