put your egg in a fruit net and trap it in the lid of a kettle, making sure it`s in the water, boil the kettle and leave for six or seven minutes. eat it.

eighteen - twenty for hard.

Go to B&M bargains and buy one of their egg boiler thingies for £1. Never again will you get a under/over cooked egg accidently.

I'd say its that the eggs were at least three weeks old - the white gets noticably thinner over time and so won't cushion the yolk as much when dropping into the pan. I suspect the yolk's sac deteriates too, but have no evidence for that

It's probably using old eggs plus being too brutal when cracking them. Even so, sometimes I break the yolks when the eggs are still warm from the hen's bum.

Same here, we have hens, geese and ducks and no matter how fresh the eggs I still manage to break a few yolks.

It seems to be the ones with thicker shells that break - probably because they need a harder whack to open them