“Start with cold water just covering eggs in pot bring to boil, remove from heat keep lid on and lest rest for 7 mins, remove eggs and plunge in iced water, THAT’s your thermal shock right there, let them cool down to touch...hardboiled eggs ready for whatever.”
That’s how I do it except I wait 10 minutes. Works perfect every time.
I also don’t pay much attention to the Use by date. As long as the eggs don’t float when you put them in cold water you can still use them.
Yup...forgot to add that the 7 mins gave me semi soft yolks, which I’ve been doing lately...10 mins for full hard boiled eggs for slicing salads, devilled eggs, etc.