A new method pioneered to optimally cook both the yolk and white (or albumen) of a boiled chicken egg has been published in Communications Engineering. The approach, which the authors call periodic cooking,

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.

The scientists devised a way of cooking an egg that requires no special culinary skill or fancy gadgets. It took about 300 eggs, though the researchers “didn’t eat all of them,” said Pellegrino Musto,