Eggs are considered the standard by which all other proteins are measured. We digest and utilize 98% of a whole egg. It contains all of the essential amino acids making it “a complete protein”. Essential amino acids, are the amino acids that we need to consume. Non-essential amino acids are those that are converted from other amino acids and not necessary to consume. The egg not only contains all of the essentials, but they are also in the perfect balance for absorption. An egg also contains many vitamins, minerals and essential fatty acids such as DHA. Eggs are neither acidic or alkaline, but considered neutral pH.
I tend to eat most eggs raw in my protein shake to utilize all of the vitamins and enzymes, and there is one fact worth mentioning. Raw egg whites decrease the absorption of biotin, a B-vitamin found in egg yolks. If you consume 2 or 3 raw eggs, remove 1 or 2 of the whites and use all of the yolks to minimize on the Biotin loss and maximize on the benefits of the whole egg. Cooking the egg white eliminates this concern, which makes poached or “over easy” eggs a perfect solution.
I have had 4 patients tell me they increased their consumption of eggs and their cholesterol decreased!! Consuming part of an egg impairs the body’s ability to absorb all of the good proteins that it provides. It’s best to not consume just egg whites or just egg yolks unless you have an allergy to one of them. Then consider getting the allergy treated so you can enjoy the perfect food.