Scientists say they’ve cracked the code for boiling the perfect egg. Making an ideal boiled egg is a challenge because the yolk cooks at a lower temperature than the whites.

By starting in boiling water and moving the egg between pans every two minutes, both parts are cooked perfectly, scientists say. Their analysis also found that these periodically cooked eggs have a better nutritional content, texture and taste than hard-boiled, soft-boiled and sous-vide eggs.

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