There is little correlation between an egg being organic vs conventional and the shell strength. Much of the shell strength has to do with age of the hen and the size of the eggs. As hens get older they have a harder time mobilizing calcium to make that shell. Also, roughly the same amount of calcium goes into making any given eggshell regardless of size, thus smaller eggs will have thicker shells and larger eggs will have thinner shells. It is possible that you were seeing the effects of the hens' diets though. Perhaps the organic eggs were from hens whose nutritional requirements were being met better, but that's not to say that you can't get the same result from a conventionally raised hen fed an equivalent diet.
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