Scientists say they’ve found the ideal way to cook boiled eggs to maximize consistency, taste and nutrients of the egg white and yolk. You can even test 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.

By carefully controlling heat flow, researchers in Italy achieved a perfectly textured egg that retains more beneficial compounds. The only trade-off? A slightly tougher peel, but for egg enthusiasts,

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.

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.

Researchers have developed a new method for boiling eggs, alternating between hot and lukewarm water, to achieve the perfect texture.

This photo provided by researchers in this month shows two pots, one with boiling water, left, and the other with a basket of eggs in lukewarm water, in a new method of boiling eggs dubbed “periodic cooking.”

Materials scientists have found a way to perfectly cook an egg white and egg yolk simultaneously 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.