I do the steaming technique but this guy cooked them WAY too long IMO. I only cook them for 8 to 10 min. I don't like the yoke to turn that hard pale yellow. Doing them a shorter time keeps the yoke in a more "creamy" state, and whites are not hard and rubbery than either. But yes this steaming does work. Another tip I have used with excellent results I saw on Jacque Pepin. He get the water hot and puts in a touch of baking soda. He uses a small tack and puts one tiny hole in the large end of the egg. Then drops them into the gently boiling water. Again cooking for only about 8 min. Ice water bath and voila perfect eggs.
But way too much work.
Keep in mind that the older the egg, the easier the shell comes off.
Maybe I'll pull a couple out at 9 minutes and the rest at 13 to see the difference. I've used the baking soda you mentioned, never the hole in the shell.
Instead of shaking the entire container I've just found a lowball glass & covered it with my hand and rattled each egg individually to break the shell.