Cooking Eggs (Bioavailabilty vs Protein Content)
Okay, not trying to get into a raw vs. cooked debate here. Just wondering about this: I know cooking eggs is supposed to make them more bioavailable than eating them raw. But, I also know (well, let's say "think") that high heat denatures proteins. So when I cook eggs, I never cook them long. I don't flip 'em, don't break the yokes and leave em just a little runny. When I boil 'em, I soft boil 'em. Now I prefer my eggs this way, anyway. However, does fully cooking eggs, say for an omelet or scrambled eggs, lose you any protein-y goodness? If so, to what extent?
Just curious 'cause I was gonna scramble my eggs tomorrow morning for a change of pace. But if it's healthier to not, then I don't really need to.