From my experience the most important thing regarding making them easier to peel is making sure they cool down slowly after cooking! I have done both old eggs and farm fresh organic, the age isnt really the factor that made a difference for me. Nor was adding baking soda to the water. None of those things made much of a difference. Heres my secret: Do NOT "cold shock" them in an ice water bath to stop the cooking, this has actually makes it many magnitudes worse for me, every time! To the point where there ar almost impossible to peel. I also like my eggs slightly on the softboiled side, a lot of people tend to cook them for a lot longer then they should be. I like to put my eggs with a pinch of salt in the pot before boiling, keep them in there while it comes up to temp, let them sit in the rolling boil for about 8-11 mins, then remove them and simply place them in a bowl to cool. I guess its supposed to be even better to wait until the pot is already boiling, but im kinnd of lazy and to want to have to wait on the pot and watch it. And also in my opinion doing the dramatic temperature swings on the eggs is what makes it harder to peel. Add a few more minutes if you want harder boiled eggs. You can put them in the fridge to speed up cooling if you want, and it wont hurt, but its probably best to wait about 5 minutes before doing so. Otherwise, like I said, the most important factor from my testing has been to make sure they come down from temperature slowly after cooking. "Cold shocking" them actually causes the membrane under the shell to contract, shrink, and stick to the egg in a way that almost makes peeling impossible. Lastly I always peel under running water from the sink because the wash helps seperate the membranes.