No, hard-boiled eggs are more difficult for the body to assimilate or to digest.
When an egg is cooked in boiling water, the intense heat promotes extensive protein bonding; it solidifies quickly and changes to a texture that’s best described as ‘rubbery.’ Eggs are easier to digest if they are cooked gently, firm but still tender.
An egg white needs to be completely cooked as it could cause biotin deficiency over time. However, it should not be overcooked (as in fried) which creates carcinogens. The egg's yolk is a lot easier to digest when barely cooked like sunny side up or still raw but warm. Try to avoid scrambling your morning eggs as it exposes them to oxidation.
Egg Industry magazine predicts that 2015 will be "the year of the lawsuit" in the U.S. egg industry — and it was referring specifically to California. But the court battles have already begun. Find out more at Los Angeles Times.