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.

Scientists have cracked the perfect way to boil an egg. Boiling eggs is a common task in the kitchen — but it turns out you’ve likely been doing it wrong. Because yolk cooks at a lower temperature than the white,

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

Scientists say they’ve cracked the code for boiling the perfect egg. It’s a recipe you can test for yourself — though the timing isn’t

A new Italian study has devised an ideal way to cook an egg. But perfection, as always, is a little ridiculous

After cooking the egg thusly, the researchers first studied it using spectrometry and an MR-like scanner. They confirmed that both phases (yolk and white) were cooked perfectly. They also found that the eggs had more healthy antioxidants (polyphenols) than boiled eggs, though it’s not clear why.

The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets. It took about 300 eggs, though the researchers “didn’t eat all of them,” said Pellegrino Musto, a polymer expert at the National Research Council of Italy.

If you have the patience to repeatedly switch an egg between a hot and a colder pan, you'll be rewarded with an amazing taste and texture, say physicists