Ok, i went through all the threads on raw eggs but not one talks about what happens to avidin itself.

To sum up for those who new to this topic: avidin is a protein in egg white that binds to biotin(vitamin B7, wikipedia)
causing biotin deficiency.

On the internet you can find two opinions:
1. there are much more biotin in the yolk than avidin in the white = no biotin deficiency
2. there are much less  biotin in the yolk than avidin in the white = biotin deficiency.

Avidin is a protein and proteins start to break down in the stomach.
Now i suppose that when they say its binding to biotin they mean its binding to the biotin in the stomach and
not all the biotin in your body.
Because once its broken down it wont bind anymore.

So in worst case scenario you could just eat yolks first and wait till they are digested and then eat the egg whites or
the other way around.

What do you think?