>>76254224
Some of the issues you're not accounting for just for clarification and you should consider.

1. Cooking can make some amino acids unstable/unusable.
2. We do not absorb foods at a 1:1 ratio
3. While I use the words "collagen amino acids" specific types of collagen amino acids you can be hitting in abundance while others you are barely getting at all. Like you may get a ton of hydroxyproline, but barely any glycine/proline.
4. Collagen (not collagen amino acids, but collagen generalized) has other forms of amino acids in its structure.
See picture related.

So when I say collagen amino acids. I mean specifically the glycine/proline/hydroxyproline and those also have to be in specific amounts.
Please use this study to help you visualize.
https://pmc.ncbi.nlm.nih.gov/articles/PMC6566836/

Hydroxyproline in particular is almost non existent in modern american diets. You can find a citation for that in the study when you get about half way through.

So just so we are on the same page.
We are talking pure collagen amino acids of the three Glycine, Proline, Hydroxyproline.
You're on the right thought train, but it's just a tiny bit more complicated than you're thinking it is. Like I said give that study a look and you'll begin to see what I mean.

Because it's unrealistic for you to live a diverse life and eat the exact same diet every single day with just eggs and a bunch of thicken thighs and skin. You have other factors to consider when talking body fat, exercise, etc.
The 36% diet is specifically talking about how to min-max your diet with 36% of it specifically being enough collagen amino acids to never be deficient. Not overeating in any form to compensate for anything.
if you are overeating, you're missing the point of what the diet was about.

>is 10-12g enough
I can't answer that brother it's your diet and your macro ratio I can only kind of show you the door, see what you think.
I supplement closer like 15% collagen diet. I also eat a lot of bone/skin