His steaming method has been my go-to for years.

https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe

Sounds like the trick is just... put them in already-boiling water. Putting them in cold water, then bringing it to a boil, is what causes them to stick to the shell.

Yep I use this trick all the time: - Put them in already boiling water. - boil for 7 mins - then take them out and keep them under a running tap of cold water. You want the water running so it gets maximum heat transfer.

I think it might be to do with how the shell and membrane have difference expansion coefficients. Or the membrane and the egg white. Not sure.