Peeling boiled eggs so they don't look like the moon

[Dizeee]

What is the secret to peeling an egg so that that skin thing simply makes the shell slip away? Why is it that after years of cooking to a competent standard, I still have eggs that take 10 minutes to peel while fight with pixel sized pieces of shell, all of which pull off a load of egg white, while standing in my kitchen swearing and stamping my feet.

And don't tell me they have to be fully cooled down, or fresh, as I have this issue in all circumstances, hot cold fresh and old.

Educate me. And make it good. I'm angry.

[Dizeee]

Next door have chickens which might explain it if that is an issue