A Deep Dive into Nutrition: Why Do Some People Not Eat Eggs?

November 11, 2025 •

4 min read

Approximately 2% of children are allergic to eggs, making it one of the most common food allergies. This, however, is just one of many complex reasons why some people not eat eggs, with motivations ranging from ethical convictions to evolving health concerns and personal preferences.

Quick Summary

People forgo eggs for diverse reasons, including allergies, dietary intolerance, ethical stances on animal welfare, and specific health concerns like cholesterol management.

Key Points

Health Reasons: Egg allergies trigger an immune response, while intolerances cause gastrointestinal issues, leading many to avoid eggs based on medical necessity.
Ethical Concerns: Many, particularly vegans, abstain from eggs due to animal welfare issues, including the conditions of industrial farming and the culling of male chicks.
Cholesterol Controversy: Although modern research suggests dietary cholesterol from eggs has less impact on blood cholesterol for most people, some avoid them due to past concerns or specific health risks.
Environmental Impact: Conscious consumers may avoid eggs due to the negative environmental effects associated with large-scale egg production, such as pollution and resource use.
Personal Preference: Simple food aversions related to taste, texture, or smell are common non-health-related reasons for avoiding eggs.
Religious or Cultural Beliefs: Certain belief systems prohibit or limit egg consumption based on tradition or interpretation of life origins.
Nutritional Replacements: An egg-free diet can be nutritionally complete using plant-based alternatives like tofu, flaxseed, and legumes for protein and functional purposes.

Health and Dietary Considerations

Egg Allergies and Intolerances

For a significant number of people, the decision to not eat eggs is a medical necessity. An egg allergy is an immune system overreaction to proteins found in egg whites and/or yolks. Symptoms can appear within minutes to hours after consuming eggs and range from mild skin rashes and hives to nasal congestion and, in severe cases, life-threatening anaphylaxis. While many children outgrow this allergy, it can persist into adulthood.

Egg intolerance is a separate issue from a true allergy. It is a non-life-threatening adverse response that typically affects the gastrointestinal system, causing bloating, cramps, nausea, and diarrhea. Symptoms of an intolerance are generally less immediate than an allergic reaction and can occur several hours later, making it more challenging to diagnose without a food diary or elimination diet.

The Cholesterol Debate and Heart Health

For decades, eggs were demonized due to their high cholesterol content, sparking a widespread belief that they were bad for heart health. However, modern nutritional science has shifted this view significantly. Research indicates that for most healthy individuals, dietary cholesterol has a minor impact on blood cholesterol levels compared to saturated and trans fats. The human liver produces its own cholesterol and regulates production based on dietary intake.

However, conflicting studies still exist. Some research, especially that not funded by the egg industry, continues to suggest a link between high egg consumption and an increased risk of heart disease and diabetes. Certain genetic factors, such as the APOE4 gene variant, can also influence how an individual's body responds to dietary cholesterol. This ongoing debate means some people, particularly those with pre-existing heart conditions or diabetes, choose to limit or avoid eggs as a precautionary measure.

Other Health-Related Reasons

Beyond cholesterol, other health factors influence the choice to avoid eggs. The risk of foodborne illness, specifically Salmonella, from consuming raw or undercooked eggs is a recognized concern, though proper handling and cooking can mitigate this risk. Some studies have also suggested a link between higher egg consumption and increased risk for certain types of cancer, like prostate and colorectal cancer, though these are often observational studies with limitations. Some individuals may also avoid eggs due to sensitivities that cause digestive issues, or simply because they find eggs hard to digest.

Ethical and Ideological Factors

Veganism and Animal Welfare

Ethical veganism is a lifestyle and dietary choice to avoid all animal products and exploitation, which fundamentally excludes eggs. The reasons for this are numerous and focus on the conditions within the industrial egg industry.

Treatment of Hens: Many hens in commercial operations, even those labeled 'free-range', live in overcrowded, stressful conditions, which can lead to disease and injury. Genetically modified hens are forced to lay up to 10 times more eggs than their wild counterparts, leading to physiological stress and shorter lifespans.
Male Chick Culling: The egg industry has no economic use for male chicks, so they are culled shortly after hatching, often by being ground up alive. This systemic killing is a major ethical concern for vegans.
Exploitation: For many vegans, the act of taking eggs from hens is considered exploitation, regardless of how well the hens are treated. It is seen as a use of an animal's reproductive process for human gain. Even proponents of 'backyard eggs' are in debate within the vegan community.

Environmental Impact

For eco-conscious individuals, the environmental impact of the egg industry is a significant motivator. Large-scale egg production contributes to greenhouse gas emissions, water pollution from concentrated animal waste, and inefficient use of land and resources. Compared to plant-based proteins, eggs have a larger environmental footprint, influencing those seeking a more sustainable diet.

Lifestyle and Personal Preferences

Religious and Cultural Practices

Certain religions or cultural beliefs prohibit or limit egg consumption. Some forms of vegetarianism, particularly those rooted in spiritual or regional customs, traditionally exclude eggs. The reasons can vary, such as the avoidance of all animal products or the belief that an unfertilized egg is still a potential life.

Personal Aversions

Sometimes, the reason to avoid eggs is simply a matter of taste, texture, or smell. Some people are repulsed by the sliminess of raw eggs, while others dislike the rubbery texture of cooked whites or the sulfurous smell of overcooked eggs. These food aversions can be deeply ingrained and lead to a lifelong avoidance of eggs.

Nutritional Alternatives for an Egg-Free Diet

For those who do not eat eggs, for whatever reason, there are numerous ways to replace them in cooking and baking while maintaining nutritional intake. Plant-based alternatives can provide structure, moisture, and nutritional value.


Feature	Egg-Based	Vegan Alternative
Binding	Egg proteins and moisture	Ground flaxseed or chia seeds mixed with water
Leavening	Whipped egg whites	Aquafaba (chickpea brine) whipped like meringue
Moisture	Egg fats and water	Mashed banana, applesauce, or other fruit purees
Protein Source	Complete protein source	Tofu, legumes, nuts, and seeds
Flavor/Scrambles	Savory 'egg' flavor	Crumbled and spiced tofu, sometimes with black salt (kala namak) for an 'eggy' taste

The Bottom Line: Making an Informed Choice

Ultimately, the choice to include or exclude eggs from one's diet is a personal one, driven by a complex interplay of health, ethical, and personal factors. While once a simple dietary staple, the modern egg is now viewed through multiple lenses. Some see it as a nutrient-dense food, while others see it as a product of animal exploitation. Understanding the diverse perspectives and the science behind them empowers individuals to make conscious choices aligned with their values and nutritional needs. For those avoiding eggs, a well-planned diet with proper alternatives can easily replace the nutrients and culinary functions they provide.

Learn more about alternative protein sources for an egg-free diet from authoritative sources like Johns Hopkins Medicine.

Frequently Asked Questions

An egg allergy is an immune system reaction to egg proteins, causing symptoms like hives or wheezing. An egg intolerance is a digestive issue that results in bloating, cramping, or nausea, and is not life-threatening.

For most healthy people, dietary cholesterol from eggs does not significantly raise blood cholesterol levels. However, some research and individual genetic factors suggest a higher risk for certain populations, like those with diabetes or heart disease.

Vegans avoid eggs primarily for ethical reasons concerning animal welfare. This includes the harsh conditions of industrial farming, the culling of male chicks, and the broader exploitation of animals for human consumption.

Yes, many plant-based foods are excellent sources of protein. Alternatives like tofu, lentils, chickpeas, and a variety of nuts and seeds can help those on an egg-free diet meet their protein needs.

Yes, industrial egg production is associated with environmental issues like greenhouse gas emissions, water usage, and pollution from animal waste. Some people avoid eggs to minimize their ecological footprint.

Common egg substitutes in baking include a 'flax egg' (ground flaxseed and water), mashed bananas, applesauce, or commercially available vegan egg replacers.

While egg allergies are most common in children, they can develop at any age. The exact reasons aren't always clear, but factors like environment and diet may play a role.