I dont usually cook them at all, they are pasteurized
I sometimes microwave them in the microwave for about 6 mins, When done they have the consistency of spongecake with a crusty coating, what I was concerned about is that outer coating, it's just eggwhites, but could the microwaving cause it to contain HCA's (heterocyclic amines)?
HCAs form on the surface of cooked proteins when they're prepared by high heat cooking methods. Those cooking methods include both charring on a grill and hard-searing in a skillet on the stove. The more well-done or charred a protein, the more HCAs are produced. In the 2007 update to their study, the AICR listed that HCA formation might be related to development of certain cancers. However, the group's most recent study update found a definite causal link between people who consumed a high level of well-done or charred meats and proteins, and people who developed colon, lung and prostate cancers. http://www.examiner.com/colorectal-cancer-in-national/save-the-family-barbeque-grilling-tips-can-reduce-colorectal-cancer-risk
also, if whole eggs increase HDL, why arent they on your list?http://www.peaktestosterone.com/How_To_Increase_HDL_Levels.aspx
Researchers also recently found that eggs do something strange and marvelous: they substantially raise HDL (at least in overweight men on a calorie restricted diet).  This study found that neither bad cholesterol nor triglycerides, the bad cholesterols, were increased significantly at all, while HDL, the good cholesterol, was increased by almost 50%! In other words, there is a good chance, although this has not been studies either way, that a whole egg a day is actually heart healthy.http://www.peaktestosterone.com/BeefnEggs.aspx