Final answer:
True, egg whites contain more protein than egg yolks, mainly in the form of albumin, which denatures and solidifies when boiled.
Step-by-step explanation:
The statement that egg whites contain more protein than egg yolks is true. Egg whites are primarily made up of a protein called albumin. When an egg is boiled, albumin denatures, causing the liquid egg white to turn into a solid, which demonstrates its high protein content. Egg yolks, on the other hand, have a higher fat content and are known for their contribution to the nutritional support of the developing embryo in eggs of vertebrates, where the yolk serves as food.