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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.
A few years back, I was a line cook for Denny's. Busiest day of the year was always Mother's Day. Shortly after Denny's introduced the Grand Slam Breakfast (I did say a few years back) I worked Monther's Day on the egg station. In 8 hours, I did eggs for 344 Grand Slams and 45 omlettes. Total: 803 eggs. So I got pretty good at cracking with one hand. The only point I'll add: Crack on a flat surface like the counter,…
Can you share secrets for shelling hard boiled eggs? It takes so long, the shell sticks to the egg or it brings too much white with it
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.
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It’s even easier to get the bits of shell using a larger piece of shell.
I just leave the shell. It's not harmful and you never taste/feel it anyway.