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 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.

B oiling 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, developing a novel method to cook all parts of an egg to perfection.

This Instant Pot Egg Loaf Recipe is one of my favorite Instant Pot hacks. It is perfect for not only saving me time in t