Really fresh eggs are hard to peel. Seriously!
I know. I know. We are so lucky to have this problem; to know that our eggs are truly organic, free-range and fresh. But try making deviled eggs that look nice when you are required to pick the shell off piece by little piece (and this is always true for fresh eggs). Everyone understands how frustrating this can be. At Hana Tropicals, after much experimentation, we figured out a way to circumvent this problem, with a 99% success factor!
You will need:
1 medium-sized sauce pan with lid
1 steamer insert for the pan or a vegetable steamer does admirably
Enough eggs to fit in one layer on the steamer (We believe in not wasting effort or energy)
The key is to steam the eggs, not boil them.
Place 1.5 inches of water in the bottom of the pan.
Insert the steamer and place one layer of uncooked eggs on top; eggs barely touching.
Cover the pan with a lid. Put the pan on a burner set to high.
Once the water begins a slow roiling boil, set your timer and cook the eggs for a further 12 minutes.
At the end of the cooking time, take the pan off the burner and drain out the hot water.
Immediately immerse the eggs in iced cold water. We leave our eggs in this iced water for upwards of 5 minutes.
When peeling, I find it easiest to peel the eggs under warm running water from the tap.
This works for eggs of any age.