I know this is an old thread but I just wanted to reiterate a point chemo made. There were several people concerned about denaturing egg protein and the like. First, all proteins have 3 levels of structure (primary through tertiary). Primary is just the order of the amino acids linked in a straight chain. Secondary is interactions of amino acids near eachother in the chain (like helix, beta pleated sheet, etc.) through hydrogen and disulfide bonds. Tertiary structure involves amino acids far apart on the chain interacting together making the protein "tangle up" if you will (ie, luecine zipper, zinc finger). There is also a quaternary level of structure which involves the interaction of different subunits but not all proteins have quaternary structure (an important one that does is hemoglobin, heme, alpha-, beta-globin subunits).
Now that I've rambled about stuff no one cares about I'll get to the point. A protein is defined by its primary structure. Thats it. The upper orders of structure only involve activity. The point is, many things denature proteins: heat, uv light, and, gasp, high or LOW pH (Wow, your stomach has a pH of about 2. Thats low!) environments, but as long as the amino acids are in the same order, albumin in a straight chain or albumin wound in a tight ball is still albumin.
The points: 1) it doesn't matter if you denature the protein in the microwave because every time you cook anything you are denaturing protein. Thats why eggs go from liquid to solid. The albumin is denatured. 2) Even if you didn't denature the protein by cooking, it would get denatured in your stomach. And after that it gets chopped into individual amino acids by enzymes like pepsin (which ironically are proteins that are designed in such a way as to not be sensitive to the acid environment of the stomach).
So, nuke the eggs it doesn't matter. You are gonna denature the protein and cut it up anyway!
J