Dunk the eggs into cold water after they're done and still hot. I'm not exactly sure what the physics is, but this separated the shell from the egg white for me sufficiently.
I boil em up. Drain the water. Use a spoon to lift one and run it under cold tap for a few seconds, then give it a good little whack to get it started and then just go for it.
If I hesitate it all goes wrong. Just have to believe that egg shell is coming off :) Run fingers all round it before it gets too hot to hold again.
I cook at least a dozen eggs a week with this thing
http://www.amazon.com/Nordic-Ware-64802-Microwave-Boiler/dp/...
Getting the timing right with your microwave is key, but there is no clean up and they cook perfect every time.