There is one method he didn't mention. Put the egg in a pot. Cover with cold water. Bring to a boil. Turn off the heat and cover. Wait 10 minutes. Shock cool immediately under running water.

I only boil eggs now and again, but I have a 100% success rate on peeling with this method. I also don't do anything special while peeling. Just crack the shell any old way and peel it. Never once had a marred surface. Never once had dimples in the eggs (probably the shock cooling, as he suggested).

Some variables: Gas stove on medium high heat. At sea level (well, technically 4 meters above sea level...). Very fresh eggs (probably only 2-3 days on average). Eggs started at room temperature (although exactly once I started with a cold egg with no perceived difference).

I'd be interested to see if anyone else has used this technique.