Thanks kratos,
Sure, I read the abstract; Digestibility of cooked and raw egg protein in humans as assessed by stable isotope techniques, in
http://www.ncbi.nlm.nih.gov/pubmed/9772141 and The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722. I learned that I' m only getting 50% of the protein out of them, (raw eggs). I also guess if you cook an egg, you denature it, becoming simpler protein and amino acids, which should be absorbed/digested easier than protein that digestive enzymes/acids must catabolize.
Good reading.