Use eggs that are 7–10 days old instead of very fresh eggs
Start with eggs in already boiling water
Add eggs gently to avoid cracking
Add a little salt or baking soda to the water
Boil for 9–12 minutes, depending on egg size
Transfer eggs immediately to an ice bath
Chill eggs in ice water for at least 10 minutes
Crack the shell all over before peeling
Peel under running water or in a bowl of water
Peel from the wider end where the air pocket is
Store peeled eggs in water in the refrigerator if needed