Perfect boiled eggs

I see and hear of a lot of folks struggle to get a perfect boiled egg. I hear a lot of folks say you gotta have older eggs(the air pocket is bigger in an older egg), and people destroying the eggs trying to get them peeled, and a lot of cracked eggs while boiling. Figured I would throw out a trick I learned that is just about fool proof. You can use an egg that is cold, room temperature, old, fresh, however you want. I have tried with eggs right out of the chickens arse and it works perfect every time

First, start off with good eggs. I didn't realize how crappy the shells are on cheap eggs till I got my own chickens. Most of the cracked eggs are from extremely thin shells

Get a pot of water boiling to a rolling boil. Add a teaspoon of salt to the water(no idea what it does, but it works)
Lower your eggs into the water with a large spoon so they don't crack on the bottom of the pot. When you get the last egg into the pot, set your timer for 14 minutes. Keep water at a slight boil.

As soon as the timer goes off, remove from burner and dump water out. Either place the eggs in an ice bath, or dump ice into the pot to shock the eggs and stop the cooking process. The shock releases the membrane from the egg white and the shell will almost come off in one piece
I did 15 eggs yesterday for deviled eggs and only had one out of the bunch crack

And a trip for deviled eggs:
slice eggs and dump yolks into mixing bowl. Add mayo, crumbled bacon, relish...etc, whatever you want. Mix until smooth. Put all the "filling" into a ziploc bag and squeeze to a corner of the bag. Cut the corner of bag off with scissors and use the bag like a cake icing gun. Works perfect