Another Way To Hard Boil Eggs

I did not even know we needed to add baking soda to the boiling water to make eggs easier to peel xD

My region boils eggs in the water for 15 minutes, with nothing added to the mix. When the boiling time is over they dump the hot eggs in cold water and let rest for 5 minutes, occasionally changing the water if it gets warm. Some even add ice cubes to the cold water to ensure it stays cold. Either way after 15 minutes of cooking time and 5 minutes in cold water, the egg shell is usually easier to peel off.

I've remarked that week old, pale-colored eggs (white, cream and blue) are the easiest to peel with this method. Darker-colored eggs tends to have sticky membranes that rip off part of the egg whites when taken off. I have no idea why that is so.

Concerning the oven method, do you peel the eggs as soon as they are freshly taken out of the oven, or do you wait for them to cool down before peeling them off? And when you cut the eggs open, do their cooked yolks have grey-colored edges?

The baking soda idea came from a chef friend of mine. I was complaining how I would lose so much white of the egg when peeling. He says it breaks down the membrane for easier peel. With the oven method I wait for the eggs to cool. I put one in our salad every night so they go in the frig after they cool. When I cut them they have no gray edge to the yolk. Better than when I boil them. I tend to boil them too long I guess.
I come from California and never used either of these methods. But, now I am in Florida. Every region is surely different.