Immediately after cooking, transfer the eggs to an ice bath for 10-15 minutes. This stops the cooking process and helps the shells release from the egg whites, making them much easier to peel.
Gently tap the wider end of the egg on the counter to crack the shell. Then tap the narrower end and all around the middle to fully crack the shell. The cracked shell will peel off much more easily.
Farm-fresh eggs that are very recently laid are more difficult to peel. Use eggs that are at least a week old for easier peeling.
Gently lower the eggs into already boiling water. This helps prevent cracking and makes peeling easier. Maintain a gentle simmer while cooking.
If you’re still having trouble, try peeling the eggs under a gentle stream of cold running water. The water helps separate the membranes for a cleaner peel.