Scientists have discovered a better way to cook boiled eggs, as explained in a study published in Communications Engineering. They found that egg whites and yolks harden at different temperatures, which often leads to chalky yolks or runny whites when using traditional boiling methods. To fix this, researchers developed a technique called periodic cooking, which relies on mathematical calculations to improve the results. This method involves moving eggs between two water baths—one at boiling temperature and another at 30°C—every two minutes for a total of 32 minutes. Afterward, the eggs are cooled under running water. By testing hundreds of eggs, scientists found that this process creates a creamy yolk and firm white, avoiding the uneven cooking of regular boiling. Unlike traditional methods, which cause heat to spread unevenly, periodic cooking ensures a slow and controlled change from liquid to solid. Lab tests confirmed its effectiveness, and eight tasters preferred its texture. Though the process takes longer, experts believe the improved consistency is worth it. However, with rising egg prices due to avian flu, this method may not be practical for everyday use.