Regularly consuming raw egg whites can result in a biotin deficiency due to avidin's high binding affinity for that particular B vitamin.
Bob Chick claimed, years ago now, that the avidin from the egg white company he repped was 'neutralized' by pasteurization temperature. Wrong. The only way to stop avidin-biotin binding is to denature the avidin protein at cooking temps. If your egg white is a clear liquid instead of an opaque solid, it's a problem.
You're not going to die of a biotin deficiency from a couple weeks of raw egg whites. Just don't drink them every day for a year.