Eggs are considered complete proteins, meaning they contain all essential amino acids in the required amounts. They are made of yolk, egg whites, scaly membranes and calcium carbonate-rich shells. Most of the macronutrients are proteins (ovalbumin) and lipids (importance of omega-3 fatty acids). The vitamins in the eggs are fat-soluble (A, D, E, K), and iron, magnesium, sulfur are among most important minerals... The pigments in the egg reduce the level of bad cholesterol and prevent the formation of CVD, and we distinguish beta-caro tene and lutein. Nowadays, the industry is investing in enriching food with functional ingredi ents, so the eggs are enriched with omega-3 fatty acids, pigments or vitamins. Whey protein, the most commonly used supplement, is obtained from whey which is a liquid rich with essential amino acids and important functional ingredients. According to the purifica tion profile, whey is divided into concentrates with 65-70% protein, isolates with 90-95% pro tein in dry matter, and hydrolysates, the highest quality form of protein. In addition to milk proteins, proteins from plant and animal foods (quinoa, peas, bovine protein) can be found on the market.