Doctor Science notes that "cooked eggs are almost twice as digestible as raw eggs" and that a cooked egg therefore "has effectively more human-available calories than a raw egg":
[O]nce our ancestors started cooking food, they could get more calories and nutrition out of a given item. If they started with a chimpanzee-like gut, mouth, and chewing habits, they would have taken in *many* more calories than their bodies were evolved to handle. … I've been wondering if the so-called "obesity epidemic" reflects (in part) something similar: if our food has become, in some fundamental but unnoticed way, more digestible. This might be a clue to why increases in BMI and obesity have been going on for a century.