You can try boiling in cold water, or put a little edible alkali in the water. Boiling in cold water can prevent the protein from condensing on the eggshell as soon as it touches boiling water. Adding alkali can delay the solidification of protein. Under acidic conditions, egg protein coagulates quickly, but its alkalinity is slow. The higher the carbon dioxide content, the greater the acidity. This has something to do with the isoelectric point in protein, so peeling will be quick and clean.