:D One more suggestion along the lines of salt in the water. Even with older eggs I had the problem of not an attractive peeling.
When I cook mine, I do add about 1 TB of salt to the water. When they're done, I drain the hot water out and then bang the eggs around inside of the pan to crack the heck out of 'em. Then I add cold water and keep changing the water til the eggs are nice and cool. Don't know if this will work for anyone else but for some reason, it works for me. :P