Actually eggs that are less than super fresh are often easier to peel, as the membrane has broken down more.
But yeah steam is the way to go, think I mentioned it a little while ago on another thread about boiled eggs.
Only real difference is I put my eggs in from the start and stick the lid on when I start to see a healthy amount of steam being produced and start the timing then. For usual boiled egg eating I like my yolks just on the firm side of set, and if a touch towards the middle that isn't quite set it won't hurt my feelings. So I usually got with about 11 minutes. For egg salad and such, I go 14.
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