Hard Boiling Fresh Eggs

More people are getting their hands on just laid eggs – either from their own chickens, friends with more eggs than they need, farmer’s markets or commercial, local ones.
The problem – Fresh eggs are harder to peel when hard boiled. This can make for less beautiful hard-boiled or deviled egg.
Why? In a very fresh egg, the white (aka: the albumen) sticks to the inner shell membrane. As days pass, carbon dioxide is released from the porous egg (in the US, eggs are washed with water, scrubbing off the cuticle – also called the bloom – making them porous) and thus decreasing the stickiness of an egg.
What to do? There are many false tips out there, including adding salt or baking soda to the water when boiling an egg. Sadly, they don’t work and the soda can even make your eggs smell sulfur-y..  
The real tip is this: after the boil cycle, drain the water and roll the eggs around, cracking slightly. Plunge the eggs into cold water and LEAVE THEM THERE for a good 30 minutes. 
Then you’ll have pretty eggs of lovely eggs for your potato salad.