Dave you have it on the nose. Cold water, boil for maybe five minutes, turn off the gas and let stand till it cools to about room temp. Put pot in sink and run COLD water for about 5 minutes. The shell stays the same size but the interior will shrink and pull back a little. Peel under a little dribble of cool water. They will peel as slick as can be. That ageing stuff is an old wifes tail. I work in the food industry and NO ONE ages there eggs. The eggs you buy In the store can bee 2 to 3 weeks old already. Follow just as I have posted. You will get one that will not peel clean but that is like one in maybe 50? For the gun club picnics I used to make 12 dozen dozen deviled eggs every year. NEVER had any peeling troubles. Yes that is an awful lot of eggs to peel. Over 500 members and about 350 would show up for the big shindig.
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