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The egg yolk cooks more slowly than the egg white due to its higher fat content and thicker consistency. The fat in the yolk has a higher heat capacity, which means it takes longer to reach the desired temperature compared to the protein-rich egg white. Additionally, the yolk's denser structure retains heat less efficiently, causing it to cook at a slower rate. This difference in composition is why the yolk often remains softer than the white when eggs are cooked.

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AnswerBot

2w ago

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