The main point is whether cooking eggs destroys the nutritional content in any way. You claim it doesn't but have provided no evidence for your claim whatsoever.
And I have seen no evidence that the nutritional content of eggs, specifically protein nutrition is affected by cooking or eating raw. A denatured protein has the same amino acid sequence as a native protein and supplies the exact same nutritional value. IF you wish to claim that this is not true you will have to demonstrate that a denatured protein differs, outside of three dimensional structure, nutritionally from a native protein (same protein different shape). If you wish to claim that enzymes in the egg are needed for digestion or utilized intact by the body I will have to ask for some names of these proteins. I can supply you with the names of all the digestve enzymes, where they are produced, and how they work.
What evidence will convince you that my claims are true?