The myths and secrets surrounding eggs are numerous. People are willing to try anything to get them to peel easily. I've heard secrets using vinegar, lemon juice and butter. I've smiled when I hear people insist you have to poke them with a pin, puncture them with a knitting needle or other silly ideas. I raise my eyes when one lady insists you only use hot water to start and another equally insists she is right that you only start with cold water to start.
The secret is simple... really. And most Grandmother's know it.
The secret is to not use fresh eggs. Fresh eggs won't peel properly. The next time you purchase a dozen eggs, buy two. Use one for regular cooking, baking, having your Saturday morning breakfast. By the next week your 2nd set of eggs will be ready for hard boiling. Put your eggs in a pan, cover with cold water, put them on the stove to boil and when they come to a boil you can turn them down to a simmer and let them boil about 10-12 minutes. Remove from heat, drain, replace with cold water, drain (because it will get hot right away) and refill with cold water again. Just let them set there. Take them out and place them in your refrigerator. When you are ready to use them, just crack them on the counter a bit, roll them around if you like, and.... peel. The secret is simple really. Only use eggs that are at least 1-2 weeks old. 3-4 weeks is great as well. Don't worry about the date on the package. Eggs are fresh long after the packing date, even a month is fine. Rarely can you have eggs in your refrigerator that are so old they have gone bad or aren't fresh anymore. Eggs, stored in their carton, in the back or on the shelves of the refrigerator where the temperature stays constant are naturally perfectly packaged to stay fresh for a month, or even two.
Making hard boiled eggs next week? Buy your eggs this week.