How to cook the perfect boiled egg, according to science

For goodness sake. Who are these people who dictate what a perfect boiled egg should be, or for that matter a perfect omelette, or the perfect mashed potatoes? I personally like my eggs with the white a little runny, and I can't stand high-end restaurant mashed potatoes that taste like vaguely potato flavoured butter cream. The perfect example of anything is the one you personally like, not the idea of perfection foisted on you by some panel of judges on a cookery show.

10 minutes is enough then into cold water. Half an hour is a waste of energy.

First save your income for a week. then try to find fresh eggs in the supermarket. food is for your enjoyment. I poach (note to obtain them) sous vide? poached would be closer

Place eggs in a pot of cold (not refigerated) water.

Lid on, gently bring to the boil.

The instant hte water boils, turn off heat and move the pot aside.

Leave the eggs to cool down naturally in the pot.

Result = perfect boiled eggs with minimum of trouble.

I could think another purpose is for scientists to let others experience the frustration and loss of time of the first PCRs where they had to manually submerge the tubes with the reagents in water at different temperatures for dozens of cycles.

Here's an idea. Don't eat eggs. I haven't had eggs for years. So many other foods.