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.

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.

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.

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 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.

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

Hard-boiled, soft-boiled or poached. Scientists have studied how to cook the perfect egg and have come up with a new recipe that they say optimises its taste and nutritional quality. Cooking an egg is a delicate art because the yolk and the white do not cook at the same temperature.

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.