I have read that raw egg whites are only about 50% or so able to be absorbed when you consume them. I am not sure why that is but… can you take a multi enzyme to aid in the digestion of raw egg whites ? And if you cook the egg whites does it alter the protien or bioavailability any??
There are a BUNCH of threads on this and the whys to it. But in short egg whites are better bioavailable cooked and yolks better raw.
Do a quick search and youll get a ton of matches im sure
Phill