Fresher eggs are usually always harder to peel. However, once I started using this method, I haven't had a problem, even with eggs I buy the day I want to use them. Here's how I do mine: I cover the eggs with water, add about a teaspoon of vinegar, and bring to a boil. (no lid) I boil for one minute, turn off the heat, cover, and let sit for 18 minutes. Pour off the hot water, fill the pan with cold water, and add ice. When the eggs are cool, they should peel readily. I learned this basic method from the Food Channel many years ago, but I only recently started adding the vinegar and ice water. It seems to work; and I hope it will for you as well, if you decide to try it. Good luck!