When using very fresh eggs, peeling them can be notoriously challenging. Using 1-3 day old chicken eggs I tested two different methods of hard cooking to see if there was a difference in the ease of peeling. I tried Julia Child's method and steam cooking. Steam cooking seemed to work the best. Here they are so you can try them yourself.
It is worth noting that I've never had a problem peeling duck eggs. Most of the time half the shell pops off in one piece.
Steam Cooked Eggs
3 fresh eggs (can use up to 12 eggs)
Water
Place your eggs in a steamer basket.
Fill your pot with water about half way.
Place steamer basket with eggs on the pot and cover with lid.
Heat water to boiling. Reduce heat and simmer for 15 minutes.
Remove steamer basket with eggs and place under cold running water until the eggs are cool enough to handle. Peel.
Julia Child's Hard Boiled Eggs
6 fresh eggs
Water
Place your eggs in a large pot and cover with cold water. Water should cover the eggs by about 1/4 inch (or up to your first knuckle on your index finger)
Heat to boiling, uncovered.
Cover, remove from heat, and let sit for 17 minutes.
Remove eggs from boiling water and place into an ice water bath. Leave the hot water in the pot, you will need it.
Reheat water to boiling
Dip eggs into boiling water for 10 seconds
Place into ice water bath again to chill for at least 20 minutes.
Peel.
I used a chef basket to make moving the eggs around easier. You could use a slotted spoon or tongs too.
Original Hard Boiling Method - works best on older eggs.
eggs (3-16)
water
Place eggs into a pot. Fill with cold water until water is 1/4 inches over the eggs (up to the first knuckle on your index finger).
Heat to boiling, uncovered
Cover with tight fitting lid and remove from heat
Let sit 15 minutes
Carefully dump eggs into a colander and rinse with cold water and ice until cool enough to handle.
Peel.
