A friend swears by this method (store bought eggs): bring to boil, turn off heat, let sit for 10-12 min, then remove to ice water. I’ve done this with moderate success.
I have better success with boil, then chill in cold water, then roll the shell around to crack it all over, and peel under a small stream of water or in a bowl of water -I think the water gets between the membrane and white while peeling.
However, fresh eggs have less of an air pocket, and are generally harder to peel.
If you are going to peel and make pickled eggs, then to get perfect eggs, you put the boiled eggs, with the shell still intact straight into a bowl of vinegar. Let sit several hours, then the shell peels off in soft ribbons bc the vinegar has made the shells soft. We used to have quail. I would boil and peel about 110 quail eggs to make 4 pints of pickled egg. This soak method was by far the best and easiest way to peel 100+ eggs!
Can you please relay how long you steam the eggs to make them like hard boiled? Thanks again for an amazing suggestion!!! 
The steaming time just depends on how well done you want them. The length of time needed is the same as when you boil them. Egg shells are porous so steaming them allows oxygen to get into the shell to separate the membrane from the shell. That membrane is what makes it hard to peal fresh boiled eggs. When the eggs are fresh, the membrane sticks to both the egg and the shell. This is also the reason that older eggs are easier to peel. The older (store bought) eggs have sat around long enough to allow oxygen to pass through the porous shell and loosen the membrane.
