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.

Fact checked by Nick Blackmer In a new study, scientists developed a method to boil an egg that may cook both the yolk and white to perfection, which enhancing its nutritional content.The method, called "periodic cooking,

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