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Serious Eats does the hard work, and the best way is:

Lower your eggs straight from the fridge into already-boiling water, or place them in a steamer insert in a covered pot, steaming at full blast on the stovetop. If boiling, lower the heat to the barest simmer. Cook the eggs for 11 minutes for hard or six minutes for soft. Serve. Or, if serving cold, shock them in ice water immediately. Let them chill in that water for at least 15 minutes or, better yet, in the fridge overnight. Peel under cool running water.

No baking, no pricking, no tricks, no gimmicks, that's it.

https://www.seriouseats.com/2014/05/...iled-eggs.html