A week or so ago I had to make hard boiled eggs. The market didn't have any local eggs, so i had to buy "mainland" eggs (I live in Honolulu). I boiled them over moderate to high heat, and then, since I was in a hurry, cooled them in tap water.
When it came time to peel them, the shells stuck to the egg white like nothing I have ever seen before. about half of the thickness of the egg white peeled off with the eggs, leaving just a thin coating of white over the yolk.
Did I do something wrong cooking them or cooling them, or is it likely they were just "old" eggs.
I ended up making egg salad rather than deviled eggs, fortunately I had bought a loaf of bread when i bought the eggs.