OK, well I *do* know that the proteins thing - that's only for the egg YOLKS. The whites are still very high in protein but from what I understand they don't have the same fatty proteins as the yolks (similar to those in red meat and dairy).
Personally, I can't even touch broccoli or onions or any of the other sulpherous foods and egg whites have never, ever given me any problems - they are, in fact, one of my totally safe foods (with SF of course), probably my safest reliable protein. To be honest I've never heard of eggs being sulpherous - so hopefully Kate (Wind) can chime in and enlighten us. Either way though I know I've never had problems with them, and Heather recommends them too.