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.

It's a recipe you can test for yourself — though the timing isn't ideal with soaring egg prices in the U.S. from a bird flu outbreak.

Researchers say they've discovered a way to boil an egg that cooks both the white and yolk to perfection. Here's how you can do it at home.