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

Italian scientists say they found the best way to make boiled eggs. We tried it, and (sorry, science) it’s not worth it.

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.

The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites.

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.

Researchers say they've discovered a way to boil an egg that cooks both the white and yolk to perfection. Here's how you can do it at home.

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.

SCIENTISTS believe they have cracked the secret of a perfect boiled egg — but it takes 32 minutes. Researchers believe their ­“periodic cooking” technique, which targets the yolk and white