I struggled with peeling hard-boiled eggs literally all my life until I finally realized what the problem had been right along. If eggs are stored below a certain temperature, which I estimate at 38F though I have only used consumer-grade thermometers, they will not peel. And this applies both before and after cooking. Since I learned this, and adjusted my cold storage accordingly, I have had no problems, except occasionally when a batch sold through a particular retailer apparently got too cold somewhere along the supply chain. The word "freeze" is not appropriate but the egg albumen does undergo some kind of irreversible change below the threshold temperature -- and suppliers are evidently aware of this, as it is very unusual for eggs to be damaged in transit by excessive cold. But if you keep your fridge at or below 38F, you're asking for trouble.
The most important data point is whether you’re heating the water with the eggs already in the pot, or if you put them in after the water is boiling.
I found that heating them with the water in the pot always leads to the shell being stuck to the whites, and adding the eggs after the water is boiling (almost) always leads to easy peeling.
I start with refrigerated eggs and warm them in a hot tap water bath while waiting for the pot to boil. This helps to reduce cracking from thermal shock.
I live in EU so I don't keep eggs in the refrigerator, and let me tell you that
I have problems peeling my eggs half the time. It's not about where or how you store them.
After boiling them, drain the water, shake the pot so the shells crack a bit, soak in cold water for 10 min. The shells will come off easily. Same as what is done in food business.
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I struggled with peeling hard-boiled eggs literally all my life until I finally realized what the problem had been right along. If eggs are stored below a certain temperature, which I estimate at 38F though I have only used consumer-grade thermometers, they will not peel. And this applies both before and after cooking. Since I learned this, and adjusted my cold storage accordingly, I have had no problems, except occasionally when a batch sold through a particular retailer apparently got too cold somewhere along the supply chain. The word "freeze" is not appropriate but the egg albumen does undergo some kind of irreversible change below the threshold temperature -- and suppliers are evidently aware of this, as it is very unusual for eggs to be damaged in transit by excessive cold. But if you keep your fridge at or below 38F, you're asking for trouble.
The most important data point is whether you’re heating the water with the eggs already in the pot, or if you put them in after the water is boiling.
I found that heating them with the water in the pot always leads to the shell being stuck to the whites, and adding the eggs after the water is boiling (almost) always leads to easy peeling.
I start with refrigerated eggs and warm them in a hot tap water bath while waiting for the pot to boil. This helps to reduce cracking from thermal shock.
I live in EU so I don't keep eggs in the refrigerator, and let me tell you that I have problems peeling my eggs half the time. It's not about where or how you store them.
This does not negate what the OP has observed, but I'd like to hear more about your peeling issue, as it could be for a different reason!
I was told new egg might have problem to peel. Eggs that have been stored for few days (without refrigeration method) are easier to peel.
After boiling them, drain the water, shake the pot so the shells crack a bit, soak in cold water for 10 min. The shells will come off easily. Same as what is done in food business.
Boil older eggs, fry newer ones. The former peel more easily and the latter keep their shape.
just use a spoon