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

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.

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

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.