OK, so throwing a few raw eggs down your neck is ‘easier’ in the sense that it’s done and dusted in the time it takes to crack an egg, but does the time it takes to scramble a 3-4 eggs in a pan actually save you time in the long run?
Research by Evenepoel et al. (1998) and many others since agree that cooking an egg will improve the digestibility and bioavailability of the protein. The proteins in an egg become denatured during the heating process, this is basically partial breakdown of the protein bonds making it more readily available to the body before it is passed and excreted. Evenepoel et al. (1998) confirm that the assimilation (absorption of nutrients into body after digestion) of egg protein is improved once it has been heated!
So in future, rest in the knowledge that you can enjoy a cooked egg and know that you’re getting more protein, faster than you would from the raw alternative.
Evenepoel, P., Geypens, B., Luypaerts, A., Hiele, M., Ghoos, Y. & Rutgeerts, P. (1998). Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques. Journal Nutrition. 128: 1716-1722.