Not saying yay or nay, just food for thought.
Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques
Cooking raw eggs increases the bioavailability of the protein in them. According to a 1998 study published in the "Journal of Nutrition," 51 percent of the protein found in raw eggs is bioavailable, meaning only about half of the protein in a raw egg can be absorbed by your body. In contrast, by cooking the egg, the bioavailability of egg protein increases to 91 percent, making cooked eggs a much better source of available protein than raw eggs.