This is what I do...
I always start with room temp eggs and enough room temp or tepid water to cover the eggs... then for every dozen Guinea eggs I use about a 1/2 cup PLAIN salt in the water (NOT Iodized). Kosher salt works too but you need to use a little more. Bring them to a boil stirring occasionally while they heat up, turn them off once they boil, cover and let them sit 15 mins. Drain, then cool the eggs quickly in ice water, drain again, put them in a zip lock bag over night in the fridge. The next day crack them really well all over, and peel. I still get a few occasional stubborn ones, but at least I don't end up with a whole batch of eggs that look like pinatas, lol. Also, the fresher the eggs the harder they are to peel... so if you use eggs that are a week old or so they have already lost a little moisture and are easier to peel... but this has worked on fresh eggs for me too.
I had heard about leaving them for two-three weeks first but i had to book mark her idea as well 
