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This might be the best answer yet. Thanks.

Maybe. But I wash my eggs before using them. Then again, it could have something to do with *what* commercial producers use when washing theirs. I just use a little Dawn in warm water to get the worst stuff off the shells.

Only the oldest 3 dozen at a time. The rest stay on the counter in egg holders. And with the ones that are refrigerated, I wash 1 dozen at a time and keep them in a designated carton that holds only washed eggs. When those get used up I wash a dozen from the next oldest carton in the fridge...

Ah, OK...I obviously read your first post too quickly. Yeah, I suppose that might make sense.

OK, there's a thought. But why would greater shell porosity lead to the white adhering more stubbornly to the inside of the shell?

Maybe...but I was looking more for something in the way of the actual underlying cause. If the cause has something to do with the relative freshness, what exactly is it?

So one of the many things I've noticed about fresh eggs since I started raising chickens is that when you crack them open, the whites seem to not cling nearly as stubbornly to the inside of the shell as the whites in commercially-produced eggs do. With store-bought I generally have to go...