Egg white contains about 15% protein, and very little fat. Raw egg white is not very digestible, containing several proteins (ovalbumin, ovomucoid, avidin) that block the digestion of nutrients (particularly biotin, of which egg yolk is a rich source). Cooking the egg white until it is solid reduces the blocking action of these proteins and makes it more digestible.
Unlike egg white, egg yolk should be eaten raw, as it has nutrients (biotin, enzymes, vitamins) that are destroyed by heat.
Egg allergy is more common among infants than adults. The allergy is almost always to egg white rather than egg yolk, as it is the egg white that contains the digestion-blocking proteins.
Remedy (new) posted by David Niven Miller of Perth, WA, Australia on 14 May 2010 at 14:1 193
Wet the sunburned skin with egg whites. This is treating sunburned skin in the same way as for a heat burn