The age of an egg dictates how easily that egg will peel. In this case, purchase eggs from the grocery store, not a local farm. You want old eggs. NOT GROSS. Not. An aged egg will peel but a fresh egg will not peel easily. Older eggs make better hard boiled eggs due in part to a thinner albumen and a larger air pocket at the top of the egg, something a fresh egg just doesn't have. Grocery store eggs are already a couple of weeks old by the time they're received. Grab those. Just a fact. 1. Start your eggs in cold tap water. 2. Fill the water level to one inch above the eggs. 3. Set the pot atop the burner and bring the pot to a  boil. 4. The moment the boil begins, slap a lid on the pot and remove from the heat. 5. Let sit undisturbed with the lid on for 12 minutes. 6. Move the pot to the sink. 7. Pour off most of the hot water and place the pot with the eggs under cool running water to stop the cooking process, about 2 to 4 minutes. 8. While still in the water, gently tap and roll the eggs against the bottom of the pan to shatter the shells. 9. Roll on every side and both ends so that the shell is well fractured. Your eggs should peel without issue.