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 baking soda or vinegar to the water
Cook eggs for 10–12 minutes
Transfer eggs immediately to an ice bath
Let eggs chill 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 first
Store peeled eggs in water briefly if needed