Some of our eggs (I think probably from one or two hens) are just not quite right at the moment. They look and taste completely fine, but the membrane, if that's the right word, between yolk and white seems to be extremely thin - if I am not very, very careful, the yolk breaks when you crack the egg, tip it into the frying pan, try to separate them for baking etc. Fine for scrambled and so on, but a bit frustrating, any advice?