The solution, scientists suggest, is to use a saucepan of boiling water at 100°C and a saucepan of water at 30°C and to transfer the egg from one to the other every two minutes for exactly 32 ...

Scrambled eggs are a staple for a speedy and satisfying breakfast or lunch, perfect when paired with some delicious sourdough. But without a twist of extra flavour, they can become boring and bland.