Do egg whites cook faster then yolk?

* Protein content: Egg whites are primarily made of protein, while egg yolks contain more fat and protein. Proteins denature and solidify when heated, which is what causes eggs to cook.

* Water content: Egg whites have a higher water content than yolks. This means they heat up faster and cook more quickly.

* Fat content: The fat in egg yolks acts as an insulator, slowing down the cooking process.

This is why you often see recipes that call for separating egg whites and yolks. The whites are whisked and cooked separately to create a light and airy foam, while the yolks are cooked separately or added later to add richness.