Italian scientists say they found the best way to make boiled eggs. We tried it, and (sorry, science) it’s not worth it.

The perfect boiled egg has a velvety yolk paired with a soft, solid white. Achieving this balance can be a challenge because the yolk cooks at a lower temperature than the white. Hard boiling an egg can yield a chalky yolk, while cooking low and slow can produce jelly-like, undercooked whites.

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

A new Italian study has devised an ideal way to cook an egg. But perfection, as always, is a little ridiculous