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14+ here too. often only 14 as i dont cook with them that much otherwise. no baking for example. i do sometimes have things like kina and scrambled eggs for lunch. or the odd paua fritter which uses a couple. but yeah. average would be 14/week.
My understanding is that cooking makes the protein more bioavailable, but reduces the nutrition of the yolk. Yolk raw and whites cooked is probably optimal, but we are really just talking minutia here. Not a big deal.
I heard this and a couple of weeks ago started doing soft boiled eggs and eating out with a small spoon in egg holders. I boil for 5 minutes and the yokes are 90% raw and the whites 90% cooked. I eat three of these with my bullet-proof coffee every morning. I'm sure this will get old some day, but this is new for me I really love eating eggs that way.
I usually buy 18 (yes, eighteen) chicken eggs from a local producer once per week. My wife eats 2-3, sometimes in the form of hard boiled eggs, sometimes a omelet, or when I prepare a meatloaf. The rest is for me, so I eat fifteen Cholesterol is low, triglycerides too. Protein C-Reactive is below measurable levels according to the last exams, so it cannot be wrong.
P.S. Speaking about eggs, I like some salmon eggs with my smoked salmon, they are a bomb in term of omega-3.