Originally Posted by Ubermensch
Just reread this whole thing First thing Yolks are Bad Cholesterol (LDL) and because a raw egg is a simple protein it is "Easier" to break down than cooked eggs and is a far better source of neutrience than one that has been cooked or Pasteurized ala egg beaters.
Where are you getting this info? because it is contradictory to what I have always read. My understanding has always been that the egg whites are largely undigestable before being cooked because the glycoprotein avidin needs to be denatured before it is digestable.
Also the yolks have alot of important things in them (but are indeed high in fat and cholesterol) So typically you should only eat 1 yolk for every 2 or 3 whites.