1. I age all of our eggs for a minimum of 24 hours at room temperature in the kitchen before putting them in the fridge.
2. Put eggs in a pot and fill with cold tap water
3. Add some white distilled vinegar (I just pour some in, maybe 2T)
4. Bring to a boil over high heat
5. As soon as the water comes to a full rolling boil, put a lid on the pot and turn off the heat.
6. Let them sit for 10 minutes - set a timer or you'll forget about them like me!
7. Drain the eggs, put the lid back on the pot, and swirl the eggs clockwise to gently crack the shells
8. Rinse eggs with cold tap water, changing the water to chill the eggs quickly. Let them sit in the cool water (or put in the fridge to keep cold to peel later)
I've had success with very fresh eggs - like get them from the coop in the evening and then hard boil first thing in the morning with great peeling success!