Will dipping eggs in boiling water before sous vide them make them easier to peel?

I've found in the last that the easiest eggs to peel are always straight from fridge to boiling water to ice water.

I want to try to sous vide eggs at 165 to try to improve the texture, but I'm wondering if it's worth dipping them in boiling water before sous vide to try to make them easier to peel.

Any advice would be great.

submitted by /u/G0DatWork
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