Why do all of your eggs seem to be snow white, and mine come out grungy? Am I overcooking the moms, or undercooking, or do temps even have anything to do with calcification? I was trying to keep them around 82F after the pre-lay shed, according to what I read the Barker Book to recommend. The per egg weights are 90 grams and they seem reasonably well-veined, but the shells just look nasty compared to the pics posted here. Thanks...Dave