I have also heard that very fresh eggs are harder to peel.

I have heard of using baking soda too. Haven't tried it yet. Salt helps but I think some eggs don't want to be shelled.

I use a teaspoon to peel egg shells off. I first crack the shell around the circumference in the center of the egg...then peel off enough with a teaspoon so I can just scoop out the egg.

This works EVERY time!
http://www.seriouseats.com/2014/05/t...iled-eggs.html

(I lower mine into the water with an ice cream scoop.)

Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or 6 minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water.

I have an egg cooker. I use to have that problem but since I got this cooker which boils the egg the right time I have never had another shell stick.

I boil eggs BUT after the hot water is drained, put lid on and shake to crack the shells, fill pan with cold water and then peel.

The baking soda works great!!!

The science behind eggs. When they are laid eggs have a coating to protect them, because the shells are porous. The coating works to keep air and bacteria out of the egg. In the USA this coating is washed away before sale. If this coating is not washed off you can safely keep eggs on the counter. Under the shell is that membrane which also protects the eggs. In a fresh egg that membrane is closely glued to the shell. As the egg ages air seeps in and loosens the membrane. This happens faster if the eggs are washed. Most of your handy hints will work for washed older eggs, but very little will work for fresh eggs. The best hint is to use older eggs. And if they are from a farm or the backyard they need to be washed or kept longer.

Eggs from the store are probably a month old already. I put some freshly laid eggs in the fridge for 4 weeks and hard boiled them the old way (this was before I discovered steaming) and they were still nearly impossible to peel. The ones in the stores must be about that old already and a couple of extra weeks does the trick. I don't want to try to keep track of which eggs are six weeks old. lol

Don't wait after boiling them. Drain them, then IMMEDIATELY plunge them into an ice bath. The shock is what releases the shell. Keep adding cold water to the ice bath --don't let it get the least bit warm.