Hard-boiling, soft-boiling or using a trendy sous vide—no matter the approach, cooking a whole egg preserves either the texture of the yolk or the white but rarely both. Now scientists think they have cracked the perfectly cooked egg.

The team used computer models of computational fluid dynamics, then tested out the painstaking—yet reportedly delicious—recipe for themselves

There’s no single method to boil an egg, but a team at the Italian National Research Council’s Institute for Polymers, Composites, and Biomaterials now believe there is a “perfect” way to cook them. In order to make it, however, you’ll need some patience and a watchful eye.

Italian scientists claim to have found the scientifically best way to make a hard-boiled egg. After trying it for ourselves, we can confirm that the egg was delicious.

A new study reveals a technique called "periodic cooking" that balances yolk and white to perfection. The only catch? It’s a bit of a time commitment.

A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications Engineering. The approach, which the authors call periodic cooking,

Boiling eggs just got a scientific upgrade. By alternating an egg between boiling and cool water, researchers have found a way to cook both the yolk and white optimally — leading to better texture and higher nutritional content than traditional methods.