I've found the opposite to be true - for me putting a relatively cold egg into boiling water makes it easier to peel, versus how I treat the egg after it's done cooking.
Though the downside of shocking an egg right at the start of the cooking process is there's a chance the shell will crack, so I now boil an extra egg or two just in case. A minor hairline crack won't really affect the final result, a bigger crack (where whites may start seeping through) will still yield you an edible egg but the whites get very rubbery (so I feed those to my dogs).
For the record my method is: take eggs from fridge, scrub eggs clean under a little lukewarm water, put straight into a pot of boiling water (I don't add anything else to the water), boil 15 minutes, rinse with cold water, and peel. I don't usually keep ice around so no ice bath. I use eggs from oldest to newest but I've tried boiling the freshest eggs too and I didn't see a huge difference.
Though the downside of shocking an egg right at the start of the cooking process is there's a chance the shell will crack, so I now boil an extra egg or two just in case. A minor hairline crack won't really affect the final result, a bigger crack (where whites may start seeping through) will still yield you an edible egg but the whites get very rubbery (so I feed those to my dogs).
For the record my method is: take eggs from fridge, scrub eggs clean under a little lukewarm water, put straight into a pot of boiling water (I don't add anything else to the water), boil 15 minutes, rinse with cold water, and peel. I don't usually keep ice around so no ice bath. I use eggs from oldest to newest but I've tried boiling the freshest eggs too and I didn't see a huge difference.
