Boiling an egg feels like walking a tightrope: misjudge it by just a fraction and you’ll end up with either a snot-like undercooked white or a miserable, dry yolk. Fortunately, a team of scientists has finally cracked it,

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. Read more at The Business Times.

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.