Use eggs that are 7 to 10 days old
Start with eggs in cold water
Bring the water to a gentle boil
Lower the heat and simmer for 9 to 12 minutes
Transfer eggs immediately to an ice bath
Chill eggs for at least 10 minutes
Tap the egg all over to crack the shell
Roll the egg gently on a hard surface
Peel under running water or in a bowl of water
Start peeling from the wider end
Remove the shell in larger pieces
Peel from the membrane, not the egg white
Store peeled eggs in cold water if not serving right away