This is all you need to know for easy to peel hard boiled eggs
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 stove top.
My preference is boiling because of the vinegar which keeps the white of any cracked egg from leaking out. I put 1/2 cup of white vinegar (you can use any kind) per quart of hot water
The vinegar will keep the white from leaking out of any egg whose shell happened to be cracked. I bring the water up to a hard boil, remove my eggs from the ice box and immediately submerge them into the hot water, and cover the pot. When the water again return to a hard boil lower the heat until the water is at a low simmer. Simmer the eggs at a low simmer for six minutes for a soft yellow and eleven minutes for a hard yellow (I usually simmer for fifteen minutes for a hard yellow). While the eggs are simmering fill a pot with about a quart of cold water and plenty pf ice. When the eggs have completed their simmer time immediately place them in the ice water. If you are preparing egg for tomorrow you can place the pot of ice water in the refrigerator overnight, just make sure that when the
ice has melted the water does not overflow the pot. If you are preparing eggs for today submerge the eggs in the ice water for at least 2 hours pouring off some of the water and adding ice so there is always plenty of ice. In either case peel under cool running water.
Let's get one thing quickly out of the way: we're cooking eggs straight out of the fridge here.
Tempering by letting them sit at room temperature doesn't make much difference, and it takes a long time to do
More than any other factor, the thing that made the most difference in how cleanly eggs released from their shells was the temperature at which they started: A hot start produces easier-to-peel eggs.