Because they’re cooled slowly. You need to ice them down to get the outermost layer to shrink away. Otgerwise they cling.
I do, I always put my eggs into a sink of ice water, it cuts down on their odor and it helps keep the yolk nice and yellow and not greying.
I don’t often have a peeling problem until Easter and I cook them the same way always.
I said some ugly words in the kitchen Saturday.