Eggs are considered a high-quality protein source for its complete amino acid profile and digestibility. Therefore, this study aimed to compare the effects of the whole egg (WE) vs. egg white (EW) ingestion during 12 weeks of resistance training (RT) on skeletal muscle regulatory markers and body composition in resistance-trained men. Thirty resistance-trained men (24.6 ± 2.7 years) were randomly assigned into a WE + RT (WER; n=15) or EW + RT (EWR; n=15) groups. The WER group ingested three WE while the EWR group ingested an isonitrogenous quantity of six EW per day immediately after the RT session. Serum concentrations of regulatory markers and body composition were measured at baseline and after 12 weeks. Significant main effects of time were observed for bodyweight [WER = 1.7 kg and EWR= 1.8 kg], skeletal muscle mass [WER = 2.9 kg and EWR= 2.7 kg], Fibroblast growth factor 2 [WER = 116.1 pg.ml and EWR= 83.2 pg.ml], and follistatin [WER = 0.05 ng.ml and EWR= 0.04 ng.ml], which significantly increased (p ˂ 0.05); and for fat mass [WER = -1.9 kg and EWR= -1.1 kg], Transforming growth factor-β1 [WER = -0.5 ng.ml and EWR= -0.1 ng.ml], Activin A [WER = -6.2 pg.ml and EWR= -4.5 pg.ml], and myostatin [WER = -0.1 ng.ml and EWR= -0.06 ng.ml], which significantly decreased (p ˂ 0.05) in both the WER and EWR groups. Consumption of eggs absent of yolk during chronic RT results in similar body composition and functional outcomes as WE of equal protein value. EW or WE may be used interchangeably for the dietary support of RT-induced muscular hypertrophy when protein intake is maintained.