Sisters,
Regarding the eggy issue, I believe I read that raw egg white is like a proxy to one of the purest form of protein mankind has known and its the easiest to be absorbed by the body. That is when protein is also call dan4 bai2 zhi4 in chinese, translating to English is called egg white substance. On the other hand, over heating can make it less easily absorbed and destroy the protein. However, the tradeoff is that there are contamination issue with raw eggs. That is why some nurses may advise us to take raw ones while others advise to take cooked ones. Means that raw ones are the best but yet got a lot of risks involved. So I suppose we must measure the risk and see what is the best for us. So for me, I want the best of both worlds, a prefectly cooked egg yet has the least amount of protein destroyed as possible.