Are eggs dairy?

In this short article, we will answer the question “Are eggs dairy?”, and explain the differences between days and will discuss the impact of eating them in the light of Ayurveda.

Are eggs dairy?

No. Eggs are not a byproduct of dairy products, even though they are made from animals and are thus by nature an animal byproduct. Dairy and eggs are frequently grouped for some reason. Consequently, many individuals wonder if they are dairy as well. This differential is significant for those who are lactose intolerant or allergic to milk proteins. It’s that simple: eggs are not dairy. Foods made from the milk of mammals like cows and goats are included in the definition of dairy. Eggs, on the other hand, are laid by birds like chicken, duck, and quail. Dairy and eggs are frequently combined because they are both made by animals, even though they are unrelated.

Lactose is not present in eggs because they are not dairy products. Eggs are therefore safe for those who have lactose intolerance or a milk protein allergy. They are incredibly nutrient-dense but low in calories.

Eggs are a rich source of high-quality protein, fat, and several vitamins and minerals, including selenium, choline, and B2 and B12. Additionally, it improves satiety and aids in weight loss. According to studies, eating eggs for breakfast can help people consume up to 500 fewer calories during the rest of the day.

Dairy products are what?

Anything made from animal milk is most frequently referred to as a dairy product. Ingredients in the dairy category include casein, caseinates, cheeses, fermented goods, creams, fractions, protein isolates, milk and whey powder, concentrates, etc. Most people consume milk derivatives every day as part of their diet. 

Dairy products can be either fermented (like cheese, yoghurt, and probiotics) or not (like milk, butter, margarine, and ice cream).

The majority of dairy products are made from cow’s milk, which is primarily composed of water and contains 4.8% lactose, 3.7% lipids, 3.2% protein, and 0.19% non-protein, along with 0.7% ash.

When unclear, consider the origin of the products. Because they are made from plant sources rather than animal sources, almond and coconut milk are likewise not considered to be dairy products.

What is considered an egg?

The US Department of Agriculture (USDA) lists eggs with meat and poultry in a category all their own. Once more, they are excluded from vegan diets because they are regarded as animal by-products.

Eggs are included in the protein food group in certain recent iterations of the food pyramid. Even though they have a lot of protein, they are not meat. Given that they are roughly equal in protein and fat content, eggs may also be considered a type of healthy fat.

What role do dairy and eggs have in Ayurveda?

Ghee and butter. 

Ghee and butter increase Kapha while reducing Vata and Pitta. They strengthen physical stamina, address issues with physical adequacy, and enhance mental and sexual potency. Vata and Pitta excesses are treated with ghee. 

Since it improves the effects of medications, it is also employed in many Ayurvedic formulations. Ghee is regarded by Ayurveda as the ideal cooking fat.


In the West, cheese comes in a wide variety and is an essential component of nutrition. Fresh cheeses and creamy kinds somewhat raise Pitta and Kapha. 

The other more established types primarily boost Pitta. Since cheese is a very nutritious food, it should only be consumed in moderation as excessive consumption “invalidates” Pitta and causes associated diseases.


Eight distinct kinds of milk from various animals are described in Ayurveda, but for this discussion, we shall just discuss cow’s milk. 

Before discussing the features of milk, it’s important to keep in mind that the properties of fresh milk are lost when milk is pasteurized, allowing it to be maintained for several days. Vata is typically increased by treated milk. 

Cow’s milk is regarded as the best and healthiest milk type of all. It calms Vata and Pitta addictions, boosts Ojas (body immunity), encourages strength, and acts as an aphrodisiac. 

Because of the milk’s cool nature, it should be consumed cold in the summer and warm in the winter. Warm milk helps you stay awake. For growing children and weak adults, cow’s milk is advised.

Warm milk with sugar encourages sleep. Human milk is beneficial to health and stabilizes mood. But if the mother is negligent and consumes bad foods, it alters the characteristics of milk. 

For instance, a food that persistently upsets a particular mood can change the quality of the milk, and the infant will experience that addictive sensation. In the past, human milk was prescribed as a medication to treat eye and nose conditions as well as to halt mild bleeding.


People with elevated digestive fire should steer clear of this food because when fresh milk is heated and then cooled, a tough-to-digest layer (cream) forms on the surface. Fresh milk is aphrodisiac and balances Pitta and Vata.


Plain yoghurt, known as rennet in India, is made by adding bacterial cultures of the Lactobacillus or streptococcal species to fresh milk. When milk is heated to the right temperature, these bacteria swiftly multiply, causing the milk to curdle. 

Commercial yoghurt comes in a wide variety in the West, and most of them are made by combining fruit, flavours, and preservatives. Sometimes when using these blended preparations, the yoghurt’s bacterial culture perishes and stops functioning. 

It’s crucial to consume yoghurt with a living bacterial culture, so you must prepare your yoghurt! Yoghurt that has just been produced should be consumed right away. Purchase yoghurts with a short shelf life. 

Yoghurt that is about to expire tends to go sour and affect everyone’s attitude, so avoid buying it at that time. Fresh yoghurt is incredibly nourishing and delightful. boosts Pitta and Kapha while reducing excess Vata. 

It is particularly advised for gastrointestinal problems. Never take it in the evening; instead, take it in the morning or at noon. Yoghurt consumption in excess can cause excess Pitta and associated problems.

Yoghurt in a bottle or lassi (yoghurt with water). You can make it salty or sweet. Kapha is increased and Pitta is decreased by sweet lassi. A little rock salt, cumin powder, and pepper are added to the yoghurt to make salted lassi. This beverage helps with excessive Vata.


Vata is reduced and Pitta is increased by chicken eggs. They are aphrodisiacs and impart vigour. These are given to women who experience issues with embryo implantation. 

Eggs should be consumed in moderation and cooked with ghee and vegetables due to their Pitta-enhancing properties. Additionally, fish eggs are aphrodisiacs and stimulate Pitta.


In this short article, we answered the question “Are eggs dairy?”, and explained the differences between days and discussed the impact of eating them in the light of Ayurveda.


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