We’ve all heard horror stories of hard cooked eggs coming out looking like the surface of the moon. Shells that seem to be hermetically sealed to the eggs surface. Generally speaking, the fresher the egg, the more difficult to peel.
Using this method of steaming followed by an ice water plunge will have your egg shells rolling off like water off a ducks back. Place about an inch of water in the bottom of a saucepan fitted with a steamer. Steamer should be above the waterline, not touching it. Place eggs in steamer basket, cover, and bring water to a boil to produce steam. Once steam commences set your timer for 14 minutes.
When timer dings, rings, or buzzes, plunge the eggs into an ice water bath and let sit for at least 5 minutes. You are now ready to enter the EZ-peel portion of your task.
Crack egg shell all over as shown below. Dip egg in the cooling water. Pick up a piece of shell, get your fingernail between the membrane and egg surface and shells will roll right off.
In our house I cook a dozen eggs at one time. Pat eggs dry and keep eggs dry stored in a sealed container in the refrigerator for up to 5 days.