I agree with Cape Chef.
Also, I don't think there's any way to be sure why any one person is having the problem unless they document exactly how they cooked the egg - fresh or not. There are so many variables (101 ways to hard boil an egg).
Try the following method and see if it works for you:
Place desired number of eggs in medium sauce pan. Fill with cold water to cover eggs by 1 inch. Bring water to a boil. Once the water is boiling, remove from heat and cover with a lid. Let sit for 10 minutes (no need to simmer).
While letting them sit in the covered pan, get a bowl of ice water ready. I break up a tray of cubes and put them in a large bowl, then fill with water. After the 10 minutes, plunge the eggs in this water. Let them cool in this ice water for 5 minutes. The temperature change will "shock" the membrane away from the egg. Tap lightly on all sides, rock gently back and fourth between your palm and table top, peel. It's VERY easy.
We just made these tonight. Works every time!
This is the method from Cook's Illustrated. It was the first article I ever read by them and it was three pages long. In the end, this is what they found worked best universally.
[ 02-10-2001: Message edited by: cchiu ]