Put your eggs in the pan, fill with water, sprinkle TWO Tbs. of salt over them and into the water, then add ONE Tbs. of oil, vegetable, olive, whatever you cook with. When they come to a rolling boil, turn off the burner and let set 25 min.
Drain, run cold water over a couple of times, then get them into the fridge or peel. Egg shells are porous, the oil and salt make them peel easily. But I always make sure the eggs are at least a week old.