digestibility of raw and cooked eggs.

This study used isotopic labeled 13C and 15N(carbon 13 and Nitrogen 15) in cooked and raw eggs to assess the digestibility of the protein from the eggs. Contrary to what the Rocky movies show you, only 51% of the protein from a raw egg is digested and absorbed in the body vs 91% for the cooked egg. This is most likely due to structural changes in the proteins of the egg upon heating(this is known as denaturing). Bottom line: to get the most out of your egg protein, cook them in some fashion, boiled, scrambled, ect. Food for thought!