If you've ever hard boiled your fresh eggs, you know what I'm talking about. The shell is practically glued to the whites of the eggs making it next to impossible to peel them.
The reason is, fresh eggs with their firm whites, fill up most of the inside of the shell with that tasty goodness. Many people will tell you to simply let your eggs sit in the fridge for a week or two until the whites have had a chance to evaporate just a touch and pull away from the shell. Then hard boil them. But doesn't that kind of defeat the purpose of having really fresh eggs?
When my husband and I watched the movie Bridget Jones Diary years ago and came up to the scene where Bridget's mom is selling those egg shell removing kitchen gadgets, my husband begged me to get one. But we all know those don't exist. So in protest, he's totally given up trying to peel our fresh eggs. He simply cuts them in half with a sharp knife and scoops out the egg with a spoon. That's fine for breakfast, but doesn't work when I want to make deviled eggs.
I've read about people steaming their eggs to hard boil them so I thought I'd give it a try and OMG, why did I not start doing this years ago. The shell practically came off in one big piece from my fresh eggs. I'll never go back to boiling them in water again.
I have an ancient Hamilton Beach rice steamer that has an egg basket. Pop them in and set it at 19 minutes and voila. If you don't have one of these, just do them on the stove. I'd bring your water to a boil first and then set the steamer basket with eggs over the steam for 19 minutes. Let them cool and you are good to go.