Cracking an Egg

So in a previous post (http://veggiegardengirl.blogspot.com/2012/10/exceptional-eggs-i-read-something.html) I said that what made an egg easy or hard to peel was related to its age.

And then yesterday evening I got my Rachel Ray magazine and saw this:

"the more acidic the egg (the lower its pH level), the more difficult it is to peel -- and an egg is more acidic when it is fresh.  Age your eggs in the fridge for 10 days or so before boiling them or fast-track things by adding a teaspoon of alkaline-rich baking soda to the cooking water."

http://www.tablespoon.com/-/media/Images/Articles/qd/2012/04/2012-04-05-how-to-peel-eggs-586x322.jpg