I used to eat the whole raw egg rocky style as it was a quick and easy breakfast food. I never particularly liked the taste, never felt satiated by it and felt that it would cause me a few minor issues if continued too frequently.
After a long period without eggs at all and having recently re-introduced raw pastured butter, I have started adding raw egg yolks to my diet. I warm the butter in my dehydrator and then beat in 3 or 4 egg yolks with a fork until I have a thick, smooth sauce/dip. I eat this delicious mixture with ground meats or fatty thinly-sliced lamb which has been dehydrated for 1-2hrs.
For me personally, I generally feel the yolks alone are an improvement over consumption of the whole egg. The avidin biotin binding issue is probably an individual matter and, for some, causes no problems.
