Use eggs that are 7–10 days old instead of very fresh eggs
Start with eggs in already boiling water or steam them
Add a little salt or baking soda to the water
Cook the eggs until just done, then avoid overcooking
Immediately transfer the eggs to an ice bath after cooking
Let the eggs cool completely in the ice bath for 10–15 minutes
Crack the shell all over before peeling
Peel the eggs under running water or in a bowl of water
Peel from the wider end first where the air pocket is
Store peeled eggs in the refrigerator if not eating right away