Tips

Wash your eggs before using them.

As eggs are laid, they are coated with a protective coat called bloom that seals the pores to keep bacteria out. Eggs purchased from the store have been washed prior to packaging, and then a coating of mineral oil is applied to reproduce nature's protection. Eggs from our farm have not been washed in order to keep the bloom.

Our eggs are much fresher.

Eggs purchased from the store have some sort of "Use by" stamp that can be up to 45 days from when the eggs were packaged. Eggs purchased from our farm will have been laid within the last couple days. This will be noticable to some with the egg whites and in hard boiling. Older egg whites are firmer and chewier.

Hard boiling fresh eggs

Fresh eggs are harder to peel. The whites want to stick to the shell. A couple things will make it easier:

Wait until they are at least 3 days old.
Wash them in water colder than the eggs.

If you plan ahead a little, tap water is easily colder than the eggs if you let the eggs come to room temperature. Those two things make a huge difference in the peelability.
Steaming them instead of actually boiling them is another trick. 15 minutes from when it starts steaming. And then give them a cold water bath.
Another trick that seems to work really well is to boil the water and THEN put the eggs in with a spoon. After 15 min, put them in an ice water bath.

An interesting tidbit about the 3 days, copied from witf.org:

In his book On Food and Cooking, food scientist Harold McGee explains that fresh eggs' pH level of 8 makes the inner membrane of the egg adhere to the egg white. When three days old, the egg has a pH level of 9.2 and the problem no longer exists.

Darker yolks

Yolk color is influenced by the chicken's diet. Free range or "pastured" eggs typically have a dark orange color. This comes from the vegation they eat. A study done in 1966 showed that darker orange the yolks were, the more beneficial carotenoids the eggs contain. Conventional egg producers will sometimes feed marigold petals, dried algae, or alfalfa meal to mimic the darker yolk color, but they are usually a much paler lemon color..

One of our eggs. A store bought egg.