I don’t like hard boiled eggs. I prefer medium-soft (slightly runny on up to jelly-like yolk; used to make ajitsuke tamago) which are harder to peel than hard boiled eggs due to softer whites.

When I boil eggs I poke a hole in the bottom (blunt end) before boiling and then after chilling in cold water I crack the blunt end to begin peeling. Since the blunt end has an air pocket this technique makes it easy to begin peeling.