Date your eggs at the fat end with the day they were laid. Then hold them for two weeks before you cook them.
Then start with the eggs at room temperature. Bring your water to a boil. No need to put salt, vinegar, soda or anything in the water. Gently put the eggs in the boiling water. TURN OFF THE HEAT and cover the pan. Set a timer for 10 minutes. Prepare a large bowl with ice water. When the timer goes off, take the eggs out of the hot water and put them in the ice water for 5-10 minutes. You can peel them immediately or not. Either way, refrigerate them. They will peel slick as a whistle. My guess is the eggs in your post were too fresh.
I do this every week. I make a dozen at a time so my DH always has one every morning for breakfast.
