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The amount of energy needed to cook an eggwhite will be the same, no matter what source the energy is coming from. Here is a nice website with some... very... in depth analysis of cooking an egg:

https://newton.ex.ac.uk/teaching/CDHW/egg/

What you really want to know is how much energy is transfered from a hob to an egg when it is cooking for 1 minute at a certain temperature- say 75 degrees, then you could extrapolate out the rest of the data with minimal error margins.

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Q: How much energy do you need to cook egg whites with lemon juice?
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