I'm a huge fan of raw eggs. I'm fairly certain that most on this board represent the opposing viewpoint.
I doubt it's that you're not "absorbing" the raw eggs... studies do show that less of a raw egg's protein is bio-available than its cooked counterpart, but that's not nearly as important to me than avoiding the oxidation of the fats and cholesterol caused by cooking.
Have you tried soft-boiling your eggs? That might be a happy medium for you.
Last edited by boxcarguy07; 12-15-2012 at 06:28 PM.
I never know what to put in these things. I write songs!