I've just got that yellow fever

But seriously, the yolk is where all the nutrients are. I've found I digest yolk perfectly well, raw or cooked. Whites have protein but not much else, and the particular proteins the white has I digest poorly. I believe most people poorly tolerate egg whites. The particular proteins responsible for egg allergy, ovalbumin and ovomucoid, are found in the white. Cooking helps by denaturing the white proteins.

I do sometimes eat hard boiled eggs whole (minus shell), but I prefer raw yolk.

There's only been one study as far as I know which looked at digestibility of cooked vs raw "meats". It's cited by cooked-foods advocates like Richard Wrangham. It's a somewhat famous study in which ileostomy patients were given raw or cooked eggs (mostly white) from chickens fed a special diet with slightly radioactive material. This allowed researchers to measure digestion time in a variety of ways. The conclusion of the study was that cooked eggs are better digested, but I think this has been misinterpreted. The data the study collected showed that raw yolk was better digested than cooked, while the opposite was true of whites. However, the mix fed to patients was not 50/50 like a single egg, but heavily tilted towards whites. This produced the conclusion that cooked was better overall.

I believe the particular egg white proteins are poorly handled by humans and that raw meats have the edge in nutritional content & digestibility. Vitamin C in particular is present in fresh, not-heavily-cooked meat but denatures with cooking - quite relevant for carnivore diet.

This egg study has been used (I think spuriously) by Wrangham and others to argue that cooked meats are more nutritious & this thereby spurred human evolution (ie once fire making was achieved a nutritional payload was unlocked). I find more plausible Miki-ben-Dor's version of the fat hunter hypothesis. I think cooking is primarily a preservative and disinfectant process. Consider the persistence of raw meat dishes in various cultures (famously sushi and tartare but there are many others). Many cooked dishes are obviously of a preservative character, such as chili con carne ("chili"), which preserves meat by cooking it with peppers.