The internet is awash with a mixture of crap, rubbish and truth. With first hand experience (admittedly only 8 years of it mind you), I know it makes no difference to eggs very recently lain.
The main issue is that the egg is lain with a very small air sac, so this temperature difference affecting the air sac is more problematic the smaller the air sac is. Laws of physics come it to play. The smaller the air sac, the less ability to expand or compress without breaking the shell.
As an egg ages, the air sac grows in size (hence the float test for freshness). The larger the air sac, the more space there is inside the egg to accommodate change in air pressure inside the egg as it heats up.
Streaming still takes the egg to more or less the same temperature to cook. It just takes longer to get to that temperature than boiling water does.
Plus the main issue when trying to peel a very freshly lain (and some specific chooks eggs) is that the white adheres to the shell which has nothing to do with the size of the air sac, but more to do with the contents of the egg itself. It doesn't matter how you cook them in the shell at this point, they still don't peel cleanly or easily. So typically we use these eggs for meals needing eggs out of the shell if we can (such as pancakes). However, even that fails when the egg of specific chooks doesn't behave in the typical manner, such as the ones we had last night which were poached. We've noticed repeatedly, that her whites don't stick to her yolks. The 2 separate in the pan whilst cooking. Other chooks' eggs behave normally. But I guess most people don't know the chooks that lay their eggs, and if they do, fewer know which chook laid which egg which is something we can tell because of the mixed flock we have.
