1. Use older eggs.
Most supermarket are generally old enough. But if you have super fresh eggs, save them for poaching and keep the older ones for boiling.
2. Start cold
Starting the cooking with cold water decreases the chances of eggs cracking as you add them to a hot pan of water. It also evens out the cooking time so it doesn’t matter if your eggs were cold from the fridge or at room temperature.
3. Be precise
Overcooked eggs are harder to peel. Use a timer and stick to it.
4. Cool quickly
This prevents the greenish-grey discoloration you sometimes see.
5. Cool thoroughly
Warm eggs are more difficult to peel, regardless of their freshness.
6. Crack first
Crack the shell all over by gently hitting it on the side of the sink, or another flat surface. This can be done before leaving the eggs to cool completely in water if you like.
I’ve also tried a method using a spoon to crack a ring around the circumference of the egg. Then carefully remove the ‘belt’ before lifting off the top and bottom halves of the shell. Not quite as easy as the crack-all-over method, but worth trying if you’re into exploring advanced egg peeling ;)
7. Roll gently between your hands
The rolling loosens the membrane, making peeling a cinch.