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

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. Now scientists think they have cracked the perfectly cooked egg.

Scientists say they’ve cracked the code for boiling the perfect egg. It’s a recipe you can test for yourself — though the timing isn’t

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