I won’t swear by my spelling, but here is the scoop on eggs. Raw egg white has a substance called avidin(that’s the spelling?) that binds with biotin so the dog can’t use the biotin in it’s diet. However, there are other very good things in raw egg. Heat deactivates the avidin. So the key is to give raw eggs sometimes, but not all the time. The rest of the time you want the white lightly cooked but the yolk as untouched as possible. Seperating out the white and cooking it by itself is the best method, but a pain in the neck. Soft boiling is probably second, but that still heats the yolk too much to be doing no damage to the heat sensitive stuff in the yolk. Next, would be sunny side up for doing the least damage.
