Egg protein is justified for use in supporting convalescence based on scientific evidence. Convalescence, the recovery phase following illness or surgery, is characterized by increased protein requirements to rebuild tissues, restore muscle mass, and support immune function. Egg protein is a "complete" protein, meaning it contains all essential amino acids in proportions well-suited to human needs. It is highly digestible and has a high biological value, making it an efficient source of dietary protein for individuals with increased nutritional demands during recovery.

Several clinical and nutritional studies have demonstrated that high-quality protein, such as that found in eggs, supports muscle protein synthesis and helps prevent muscle wasting during periods of inactivity or illness. The World Health Organization and various nutrition guidelines recognize egg protein as a gold-standard reference for protein quality. Furthermore, egg proteins contain bioactive compounds, such as ovotransferrin and lysozyme, which may exert additional immune-supportive and antimicrobial effects, though these are secondary to its role as a protein source.

In summary, there is strong scientific rationale for the use of egg protein to support nutritional rehabilitation during convalescence, primarily based on its amino acid composition, digestibility, and efficacy in maintaining or rebuilding lean body mass.