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

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.”

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

If the ideal boiled egg has a meltingly soft centre and firm white, scientists have developed what they say is the perfect method. Alas, it takes 32 minutes.

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.

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.

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.

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.

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.