[QUOTE=Esox Express;1772595]That study was done on digestibility, not bioavailibility. Your summary should say 91% digestible cooked/51% digestible raw. Digestibility and bioavailability are not one in the same
Your splitting hairs here. The study specifically addresses egg protein absorption in the body. If your body can only digest raw eggs efficiently at 51%, their bioavailability means little when compared to 91% for cooked eggs.
Now, if you're questioning the bioavailability of eggs...that's a different story.