The point of the ice water bath is cool the eggs quickly to prevent the gray sulfurous ring forming around the yolk so you don’t get the rotten egg breath and belch. The chemical reaction only takes place at a certain temperature and the quick cooling prevents it.
The inner membrane is semi-permeable, (so is the shell, but to a much lesser degree) so leaving them in cold water with a crack in the shell for a few minutes allows water to get inside the membrane.
I just tap each with the back of a spoon. it cracks the shell without damaging the membrane. I’ve used this method on eggs I collected directly from the hens’ nests with no problem.
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Let’s move this to Cafe Society.
GQ > CS
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Not Great Debates? 
I once saw a report on this (And other egg questions) on TV, where they went to the Egg council or similar (Where they experiment with eggs all day long for the egg sellers), and their conclusion was not only the age of the egg (which can be roughly tested) but also the age of the hen (which can’t be found out). So basically, it’s hit and miss.
After they’re cooled, crack the shells all over and put them in a bowl of salt water and peel them in the bowl of salt water.
I call this the “contact lens” effect. The shell memebrane slips right off if you can get a little salt water in between it and the egg white.
I do all of the above as well as adding some kosher salt to the water. I don’t know WHY it works, I just know that when I forget the salt, they don’t peel as easily for me.
Egg Council = dumb clucks
I use a push-pin to poke a hole in the bigger end of the egg before boiling. Either that’s supposed to make them easier to peel, or I just like doing it; can’t remember which.
I’ve spent a lot of time on this problem over the past couple years. It’s a tricky one, because most eggs peel just fine, pretty much whatever method you use. It’s how to avoid the occasional clunker batch that’s the issue. FWIW, my method is pretty much the opposite of Enola Gay’s.
In my understanding, adding vinegar is a false analogy to poached eggs. I get this from Shirley Corriher, the lay food scientist famous as the author of Cookwise. She reports that older eggs are easier to peel because they are less acidic, due to the dissipation of carbon dioxide. So, rather than vinegar, I add baking soda (an alkaline) to the cooking liquid, 1/2 tsp for every two quarts (enough to cover 1 doz eggs). Seems to work for me. YMMV.
I usually do at least six or so when do them, so I use my steamer. Perfection. I’ve never had a single problem with peeling an egg.
You could try this method.
Seriously - this is the answer. Doesn’t anyone beside me and **CC **peel eggs under running water? I’m always baffled when this topic comes up and it’s not the first answer. I’ve never had any problems. Peel 'em under running water.
I dump a buttload of ice into the boiled water with the eggs and put the top back on it. I wait for a while, adding more ice and then I shake the crap out of the pan to precrack the eggs.
I’ve never had egg peeling issues and I usually get fresh free range eggs from the lady down the street.
Wow, I’d no idea there were so many ways to peel an egg!
Growing up, we were taught to keep eggs stored with the small end down. Then, when boiled the little air inside would be at the top (the larger, round end). One key for me to successful peeling is to peel the inside membrane off that large end. It’s almost as if it breaks a seal.
First, please note that there has been a Staff Report on this: What’s the secret of getting hard-boiled eggs to peel easily? - The Straight Dope
Second, please note that this was a thread from last January, up until Shirley’s post #34. While we normally don’t care much about zombie threads in Cafe Society, there is another current thread about the same topic: Why are eggs sometimes so easy to peel and sometimes impossible? - Cafe Society - Straight Dope Message Board … consequently, I’m closing this one.