Farm fresh eggs

Fresh eggs are difficult to hard boil. I'd wait a good 3-14 days before trying to cook these eggs. That aside, I copied these instructions from catharinesforlamb.com:

1)Start by putting cold eggs in hot tap water and letting them sit there until they have warmed up, or allow them to sit on the bench and warm to room temperature.
2)Then put them on the stove in the warm water, turn the heat on medium. Once the water comes to a boil, let it simmer for 15 minutes.
3)Take the eggs out - keep the water simmering on the stove! Put the eggs into ice water for 3 or 4 minutes.
4)Take the eggs out of the ice water and put them back into the simmering water for 3 or 4 minutes.
5)Repeat steps 3 and 4.
6)Repeat step 3. This time, leave them until the eggs are cold, changing the ice water if necessary.

Shop eggs are not fresh, you neen to leave a fresh farm egg to age for around 7 days before you can hard boil them.
If you place the eggs to be boiled in a sause pan with cold water to cover them, bring to the boil, take off the heat and cover the pan with a lid, let them stand for 11 minutes then after your 11 minzs are up run them uner cold water and they should be perfect

No no, do not ruin those eggs by hard boiling them! You need to use eggs that are at least a week old to hard boil. Use those gorgeous fresh eggs to soft-boil and eat over steamed asparagus or spinach. You soft-boil eggs by bringing water just to a low boil with a tablespoon of vinegar, turn the heat off, quicky add in the eggs ( i always have them in small bowls before transerring them tothe water), putthe lid of the pot on and a timer for three minutes. They will be perfect!

Scrambled is delicious when they are fresh. Just crack them open then whisk in about 1/8 cup whole milk per two eggs and scramble. They are delicious with a little salt and pepper to taste.

For hard boiling, wait about 3-5 days before trying that.

What everyone else said --Farm fresh eggs are best soft boiled, scrambled, poached or fried. If you really want to hard boil them, keep them in the refrigerator for at least a week or two before you boil them (which kind of defeats the purpose of getting farm fresh eggs), otherwise they are nearly impossible to peel.

What I do is put them in a pot, cover them with cool water (an inch higher than the eggs works best for me), bring them to a boil, cover, turn the heat down to a low boil or high simmer (just not a full boil or you risk cracking them) cover and let them cook for 10 minutes. Remove them from the heat, run cold water into the pot to bring the temperature down, dump all the water, fill the pot with icy cold water, and let sit for about 10 minutes. The yolk will be completely set, and usually no grey around it. The shell should peel easily, but if not, running it under cold water while you are peeling helps. Part of the trick to that is cracking it first at the spot where the internal "air bubble" has formed so that you can get water under the skin/membrane.