I make them in an instant pot. 5 mins high pressure cook, quick release, take them out straight into ice cold water, leave for 5 minutes, the shell almost slides off. The fresher the egg, the easier to peel.

This was debunked a while ago in an article from J. Kenji Lopez-Alt for rhe New York Times.

It’s good I don’t read it. Still works for me. YMMV.

Stick the egg in a smallish plastic container, probably maybe 1.5 to 2x the size of the egg. Fill the container with egg about halfway with water. Put the lid on and shake firmly (lengthwise along the egg) for about 10 seconds.

I dunno what it is about this technique, but it makes the shell MUCH looser from the egg. Doesn't work great for runny eggs though since it tends to pop them.