Hard boiled eggs

With Easter not too far off, and then summer, the old problem of peeling hard boiled eggs comes back onto my radar. Older eggs are easier to peel, but what do you do if you want to use fresh eggs? I personally have not found a solution to this problem. However, I found this online. I do not know if it works or not, but I am going to try it.

Julia Child's methold of alternately heating and chilling the eggs.

For a dozen eggs, choose the best you can find, preferably pasture-raised eggs. Place them at the bottom of a large, heavy pot and cover with 3 1/2 quarts of cold water. Bring the pot to a boil. As soon as it begins to boil, remove the pot and allow the eggs to sit, covered for exactly 17 minutes.

When the 17 minutes have elapsed, carefully remove the eggs to a large bowl of iced water. Allow the eggs to sit in the iced water for 2 minutes. Meanwhile, put the pot on the stove and bring the water back to a boil. Remove the eggs from the iced water after the 2 minutes are up. In batches of 6, return the eggs to the boiling water for 10 seconds only. Then remove again and place back in the iced water. If you will not be dying or decorating the eggs, crack each egg in several places. Let the eggs rest in the iced water until well chilled.

Now this seems like a lot of messing around to me, however, I am going to try it. It would be worth the extra effort during the cooking process to have eggs that peel easily. Nothing is worse than trying to peel hardboiled eggs that won't peel properly.