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Simplest answer?
While/before the egg is cooking, half fill a suitable container (enough to hold egg + water + ice) and then with cold water, set it aside to get cold.
Use thumbtack/pin to poke a single hole in round end (not pointier end) to let air escape.
Cook egg to your preferred doneness, and immediately transfer egg (gently, don't let it crack) to icy water in said container. Let rest for a few minutes (ie. 5+).
Run a cold tap until the stream is steady (just barely above separate drops) but not forceful.
Remove egg from ice bath, and discard contents of container.
Crack egg onto flat surface on opposite sides and then both ends, in turn. (1 gentle tap on each should do it)
Under the stream of cold water, begin with the most prominent section of breakage, peel with the underlying membrane the shell back and let the water work its way between the egg white and the membrane while you work your thumbnail/fingertips to remove the shell in multiple shards still attached to said membrane.
Once you get the hang of it, you can often get ~ยฝ" of shell off before the rest simply unsleeves. ๐ฅณ๐ฉ๐ผโ๐ณ
The thumbtack trick was a game changer for me back when someone shared it with me. I have a dedicated thumbtack in a kitchen drawer now.
The kid in me likes keeping that dedicated thumbtack in the kitchen wall, but the chef in me sanitizes it both before and after. ๐คช