You might thing the jury was no longer out on the matter of hard-boiled eggs:
By far the most important factor in determining whether a boiled egg will peel cleanly or not is the temperature at which it starts cooking. Starting eggs in cold water causes egg-white proteins to coagulate slowly, bonding tightly to the inner membrane of the shell. The difference is night and day: Cold-water eggs show nearly nine times more large flaws and double the number of small flaws.
I’ve been using a previous recipe from Kenji and it’s been flawless.