Scientists say they’ve found the ideal way to cook boiled eggs to maximize consistency, taste and nutrients of the egg white and yolk. You can even test it at home.

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.

The team used computer models of computational fluid dynamics, then tested out the painstaking—yet reportedly delicious—recipe for themselves

After cooking the egg thusly, the researchers first studied it using spectrometry and an MR-like scanner. They confirmed that both phases (yolk and white) were cooked perfectly. They also found that the eggs had more healthy antioxidants (polyphenols) than boiled eggs, though it’s not clear why.

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.