Egg Proteins are proteins of animal origin of high biological value, which come mainly from the egg white. They have long been considered the reference protein standard in nutritional science, as their amino acid profile is used as a point of comparison to evaluate the quality of other proteins. They contain all the essential amino acids in ideal proportions for human physiology and muscle protein synthesis. At a biochemical level, egg proteins consist mainly of albumins (with ovalbumin as the dominant one), as well as other bioactive protein fractions. They are characterized by a high content of BCAAs, and in particular leucine, which is a key activator of the mTOR anabolic pathway, effectively contributing to muscle recovery and growth. At the same time, they present extremely high digestibility and bioavailability, which allows the immediate utilization of amino acids by the body. Egg proteins used as dietary supplements are usually dried and pasteurized, processes that neutralize anti-nutritional factors such as avidin and make the protein safe and digestible. Their digestion rate is ranked between whey (fast absorption) and casein (slow absorption), offering a stable supply of amino acids without sudden fluctuations. From an ergophysiological point of view, egg protein consumption contributes to the maintenance and growth of lean muscle mass, to improved recovery after intense exercise and to the maintenance of a positive nitrogen balance. In addition, due to the absence of lactose and dairy components, it is an ideal choice for people with lactose intolerance or milk allergy. Overall, egg proteins are a scientifically proven, pure and high-quality protein supplement, with an excellent amino acid profile and high biological value. They are aimed at both athletes and the general population seeking effective support for muscle mass, recovery and overall protein adequacy, without the presence of dairy or unnecessary macronutrients.