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.

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

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.