That same guy (Kenji Lopez-Alt) did extensive testing — including double blind testing — of boiled eggs using a pressure cooker and found no improvement over boiling them in a pot. He goes into that towards the end of the article I linked.
I can vouch for the hot start method which I learned about from a poster on one of your earlier cooking threads. It works great. The improvement over the conventional method is pretty dramatic, at least with fresh eggs, which tend to be the ones that are hard to peel.
Thanks! I’m hoping the pressure cooker works out, but if it doesn’t, I’m glad to have the other tip. For me, it hasn’t made a difference if eggs are fresh or older; though the olive oil in the cooking water did improve things a lot. I guess it’s because it seeps into little cracks and makes things ‘slippy’ or breaks down that inner membrane.