Does an egg cook faster in hot or cold water?

Here's why:

* Heat transfer: Hot water has more heat energy than cold water. This means it can transfer heat to the egg more quickly, causing the proteins in the egg to coagulate and solidify faster.

* Temperature difference: The larger the temperature difference between the water and the egg, the faster the heat transfer. This is why boiling water (212°F or 100°C) cooks an egg much faster than lukewarm water (around 90°F or 32°C).

So, to cook an egg quickly, use boiling water!