Egg Story Pasteurized Eggs for Hard Boiling
Egg Story Pasteurized Fresh Eggs are exceptionally fresh as they are produced from freshly laid eggs. The protective food-grade coating applied over Egg Story eggs after pasteurization seals up the numerous pores present on the egg shell to preserve the eggs' freshness and prevents contaminants from entering the eggs. Egg Story eggs are stored in chillers after pasteurization to further ensure maximum freshness.

Because Egg Story Pasteurized Fresh Eggs are very fresh, their shells are more difficult to peel off when preparing hard boiled eggs, especially when they are freshly produced.

Here is a scientific explanation on why peeling fresh egg shells are difficult :

With eggs that are just a day or two old, the membrane beneath the shell sticks tightly to the shell making peeling the egg almost impossible. After a few days in the refrigerator the egg becomes easier to peel. Why is this? In fresh eggs the albumen sticks to the inner shell membrane more strongly than it sticks to itself because of the more acidic environment of the egg. The white of a freshly laid egg has a pH between 7.6 and 7.9 and an opalescent (cloudy) appearance due to the presence of carbon dioxide. After the protective coat is washed off the egg shell the egg becomes porous and begins to absorb air and loose some carbon dioxide contained in the albumen. This reduces the acidity of the egg which causes(after several days in the refrigerator) the pH to increase to around 9.2. At higher pH the inner membrane does not stick as much to the albumen so the shell peels off easier. In addition, as the egg gets older it will shrink and the air space between the egg shell and the membrane will get larger.

(Source: http://www.edinformatics.com/math_science/science_of_cooking/boiled_eggs.htm)