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.

If you have the patience to repeatedly switch an egg between a hot and a colder pan, you'll be rewarded with an amazing taste and texture, say physicists

New research uncovers a revolutionary method that optimizes egg white and yolk texture, changing how we boil eggs at any age.

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.

Boiling eggs just got a scientific upgrade. By alternating an egg between boiling and cool water, researchers have found a way to cook both the yolk and white optimally — leading to better texture and higher nutritional content than traditional methods.

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 perfect boiled egg is a matter of taste. For most people, it’s probably some variation of soft-boiled: not very runny, but not hard either. So how do you make your eggs? Do you just eyeball a 5-6 minute boil?