Use eggs that are 7–10 days old
Start with eggs in boiling water
Add a pinch of salt or a little baking soda to the water
Cook the eggs, then transfer them immediately to an ice bath
Let them chill for at least 5–10 minutes
Crack the shell all over before peeling
Peel under running water or in a bowl of water
Roll the egg gently on a hard surface to loosen the shell
Peel from the wider end where the air pocket is
Use slightly warm eggs, not fully cold from the fridge, if possible