Do you "age" your eggs to make them easier to peel when hard boiling? If so how long do you age them? and where-the fridge? The counter? The..?
I am curious because a friend has back yard chickens and has tried all the tricks to make peeling the eggs easier. Steaming, baking, etc to no avail. She swears nothing works so she is going to try "aging" them but had no idea of the best way. Any advice?