I like the answer by Nick Gall, but I will be controversial here.
An egg while in boiling water is not a closed system, so anything goes.
A seed crystal growing in a solution is not a closed system, the crystal coming out has lower entropy than the solution, the extra going into the solution and the black body radiation ( counting microstates) of the system.
I can accept the hypothesis that the unraveling of the proteins while being boiled increases the entropy in the sub system, while the egg is still liquid. But then it solidifies. Solidity means a depletion in the degrees of freedom, of those strands, so also in the number of microstates available, which after taken out of the water as hard boiled will not change. (unless eaten).
I will say that as in the crystal, the only degrees of freedom are rotations and vibrations , so the entropy of the boiled egg is smaller than the entropy of a soft boiled egg, with all those protein strands waving around. Whether it is smaller than a raw egg, one has to experiment. My guess is since the strands are folded in the raw egg, but they have more degrees of freedom of moving in the liquid, higher than the solidified ones in the hard boiled, the entropy of the raw egg is higher than the hard boiled one. It is a guess, one has to measure, or at least to offer a detailed model, one way or the other, on why hardness of egg is different than hardness of crystal in entropy terms.