How can I obtain perfectly peeled boiled eggs? Let me put some context to this question.

Sometime ago I checked into this hotel (it no longer exists). It used to be some mansion, and a chain converted it to a routine hotel. Lousy sound insulation, but I'm digressing.

The breakfast was included, and said breakfast consisted, among other things, of a huge bowl filled with boiled and peeled eggs.

I didn't pay much attention to it at the time, but looking back at it now, I marvel that anyone can boil and peel a huge number of eggs and get everyone of them this perfectly peeled. My own talent, which includes pouring a generous amount of salt in the boiling water and plunging the eggs into cold water promptly 3-5 minutes after boiling, produces the rather unapetizing result you see below.



This answer seems to suggest that freshness is incompatible with ease of peeling. I hope that hotel, and workers, didn't merely rely on archeologic eggs to obtain this perfect peeling. I don't recall an unusual taste.

How can I obtain nicely peeled boiled eggs, every time?

To make the question a wee-bit harder, I'm often aiming for a soft core, removing from the heat about 2-3 minutes after the start of boiling.
Very slightly crack the egg with a spoon, stack with crack up, add salt, bring to boil slowly, and cool with cold water and ice.  Roll in your hand to crack the shell and keep rolling until the shell comes off.  Or kind of compress from side to top.  I worked as cook - I could just squeeze and open.