We have chickens and can anyone tell me how to hard boil new eggs and have the shell peel off without ruining the egg.

Eggies? The new way of boiling without the shell - you can find them just about anywhere these days.

I make sure the eggs are not right out of the fridge cold, bring my water to a rolling boil, gently place eggs in one at a time and boil uncovered 12 minutes. I never have trouble peeling them whether they are fresh or store bought that way.

Here is a thread about it with some tips.
http://www.quiltingboard.com/t-118445-1.htm

it's better not to use the freshest ones, take from fridge and put in pan of cold tap water to cover, lots of salt, bring water to boil over med. heat not high, as soon as it begings to boil turn the fire off and cover, let them sit untill the water is cold before peeling. it still doesn't always work but it's the best way i've found.
does anybody know why the fresh ones are so hard to peel?

Delivery man told me that as egg 'age' they evaporate and lose just a little bit of moisture. Therefore the air pocket between the shell and cooked white gets bigger. So according to him old eggs are best for boiling.

we have our own chickens and the way I do it is set them out overnight . If I need to make deviled eggs for guests I cheat and buy the eggs,because, they are so old they peel easily.

I'm from country. Never boiled freah eggs because they won't peel nicely. A few days old works much better.

my grannie always boiled then went to sink and ran cold water over them, shaking the pan so the eggs would hit and crack, then immediately peeled eggs while stil hot and soaking in cold water.

I put the eggs on in cold water, bring them to a gentle boil, boil 5 minutes, turn the heat off (and move off the burner if you have an electric stove) cover the pot with the lid, let them sit 5 more minutes then drain and run cold water over, crack and peel them under cold running water. I agree, really fresh eggs are very hard to peel, older eggs do much better.