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 ideal with soaring egg prices in the United States from a bird flu outbreak.