Brown organic eggs don't peel as well as white eggs. Am I jumping to conclusions?

Normally I buy regular white eggs at the grocery store. Last week, I happened to be in Costco and I purchased a couple of dozen organic brown eggs.

My experience is surprising.

My easy-to-peel rate on white grocery eggs is probably 90%. That is, I get the shell off without ripping apart the egg or the semisolid white part sticking to the shell.

My easy-to-peel rate on the brown organics is closer to 50%. Half of them don’t peel well and I end up using a spoon if possible to get the good stuff out. Some of them I just have to throw away.

Is this a factor of color? of organicness? Or just a statistical fluke that I have seen?