Use eggs that are 7–10 days old
Start with eggs in already boiling water
Add a pinch of salt or a little vinegar to the water
Cook the eggs, then transfer them immediately to an ice bath
Let them cool in the ice bath for 10–15 minutes
Crack the shell all over on a hard surface
Roll the egg gently to loosen the shell
Peel under running water or in a bowl of water
Start peeling from the wider end where the air pocket is
Remove the shell in larger pieces instead of tiny bits