**Core Concept**
Avidin, a protein found in egg whites, binds to biotin, a water-soluble B-complex vitamin, rendering it unavailable for absorption. This can lead to a biotin deficiency when consuming large quantities of raw eggs.

**Why the Correct Answer is Right**
Biotin plays a crucial role in carboxylation reactions, including the metabolism of fatty acids and amino acids. The biotin-avidin complex formed in the gut prevents the absorption of biotin, leading to symptoms such as dermatitis, alopecia, and neurological problems. The deficiency can be reversed by administering biotin supplements or cooking the eggs, which denatures the avidin protein.

**Why Each Wrong Option is Incorrect**
* **Option A:** Vitamin C deficiency is caused by scurvy, a condition characterized by poor wound healing, bleeding gums, and joint pain. It is not associated with consuming raw eggs.
* **Option B:** Folate deficiency is caused by a lack of dietary folate or interference with its absorption, leading to megaloblastic anemia. While folate is a B-complex vitamin, it is not related to raw egg consumption.
* **Option C:** Vitamin B12 deficiency is caused by a lack of dietary vitamin B12 or impaired absorption, leading to megaloblastic anemia. It is not directly related to consuming raw eggs.

**Clinical Pearl / High-Yield Fact**
To avoid biotin deficiency, it is essential to cook eggs thoroughly to denature the avidin protein, ensuring proper absorption of biotin.

**Correct Answer:** C.