I use the boil, drain, crack/craze the shell, then submerge in cold water for half a minutes. The shell comes right off.
Often, I cheat. I break the egg into these non-stick cups that have been rubbed with butter, and salt the top of the eggs. I then put the little cups into their holder, in the egg poaching pan, cover and cook to the desired stage that I want. So I can get the equivalent of soft, medium, or hard cooked eggs, but with butter.
I know; I'm not helping. I'll go to my room now.
Seeeeeeya; Chief Longwind of the North