Jean-Louis:

> Why do you think coagulation is bad?

Doesn't it make protein less bioavailable and destroy some amino acids,
etc.?

Irene:

> Have to be careful on this one, Wes.  Avidin is a factor in raw egg
> whites which can destroy biotin (a nutrient) in the body.  Cooking
> destroys the avidin, and makes the biotin more available to the body.

Even Jean-Louis mentioned recently that avidin is probably only a
concern if one were to ingest around 20 raw eggs a day...

Wes