Which one of these is a) easier to digest, b) more nutritious (in whatever sense): 1. scrambled egg, 2. raw egg.
Bascially is "denatured protein are worse than not denatured" a myth, or not?
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This article specifically looks at the question you're asking. Just jump down to the conclusion if it's too technical.
To summarize, cooking the egg (or heat pre-treatment as they call it in the paper) leads to a significant increase in protein uptake.
I'd call that myth busted via radiolabeling.
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$\begingroup$ For some proteins denaturation can make them insoluble. This is not so in the case of egg albumin though. $\endgroup$– WYSIWYGOct 15 '15 at 6:08