I use the drain, crack in pan, and soak a little while in cold water, BUT, I add vinegar to the cooking water. I use about 1 part vinegar to 3 parts water. I also add a little vinegar to my cold soak water. The vinegar leaches calcium out of the shell making it soft and easy to peel.
When the eggs are cool, start peeling at the large end. My newest trick: use a teaspoon and slip it under the shell of the egg, with the bowl of the spoon facing the egg. It is amazing! The spoon separates the shell in just a moment.
Using both techniques zips the shells off in moments. Not so fresh eggs do peel easier, but sometimes you don't have older eggs. I make deviled eggs for all the funerals out our church, and you never know when you will need to devil a few dozen eggs. I also fill the eggs easily because I use a pastry bag with a very large tip. I can fill 2 dozen boiled eggs in less than 10 minutes with my pastry bag and they are beautiful. They call me the queen of deviled eggs!