peeling hard-boiled eggs

I'm on a cooking/food list, and someone asked a question, the classic dilemma that we all debate! That includes even the most experienced cook.

How can we guarantee that the shells will come off the hard-boiled eggs easily?

This doesn't promise 100% success, but it's usually stress-free, with minimal shell-sticking.

• I salt the water.
• I boil up the eggs and water together
• when it bubbles, I lower the flame to simmer
• When the cooking's over, 5 minutes? (I usually cook by "smell")
• I slightly crack each shell, with a knife handle, to let water in between the shell and the egg.
• Then I pour out the hot and run cold water over them.
• They sit until cool, and then they should peel easily.

Other suggestions welcome!