How do you make the perfect hard boiled egg?

I don't think it's a silly question! I used to struggle with boiling eggs. The mistakes I used to make were dropping the eggs into boiling water and boiling them at a heat that was too high. When I dropped the eggs into the boiling water, I'd often crack them because I dropped them from too high (I didn't want to put my fingers near the boiling water). And if the eggs weren't cracked after I dropped them, they'd often crack because the heat was too high and the bubbling water would crack the eggs. Now, I put the eggs in before bringing the water to a boil and I use a soft boil so that the eggs don't get tossed around.

I find success in boiling eggs in general, whether they're soft-boiled or hard-boiled. And number one, the fresher the eggs are, the better. Number two, you need to make sure your water is heavily salted. And you want to put the eggs in room-temperature water, and then bring them up to a boil. That's going to make your eggs much easier to peel. When you remove them, you want to cool them down as quickly as possible by running cool water over them. I continue to allow the cool water to run while I peel them.

Instead of completely submersing the eggs in water, you can try boiling them in an inch of water and steaming them the rest of the way! This has worked well for me.

You can get an egg timer on Amazon for less than 10 bucks and using one of those will help you get perfect boiled eggs every time.

I actual boil my eggs in a pressure cooker! So if you have one of those or maybe other kitchen appliances like that, try taking advantage of all its features by boiling eggs in it.