Are Eggs Considered Dairy or Protein? The Definitive Answer

December 12, 2025 •

3 min read

Over 75% of the world's adult population cannot digest lactose, a sugar found in dairy products, making the question "are eggs considered dairy or protein?" a crucial one. This widespread confusion often stems from how and where eggs are merchandised in grocery stores, but their true classification is rooted in biology and nutrition, not retail placement. This article will provide the definitive answer and clarify this persistent dietary misunderstanding.

Quick Summary

This article explains why eggs are classified as protein, not dairy, based on their biological origin. It details the nutritional differences and similarities between eggs and dairy, clarifies why the supermarket aisle placement is misleading, and discusses the implications for dietary restrictions like lactose intolerance and veganism.

Key Points

Eggs Are Protein, Not Dairy: Eggs come from birds and are a complete protein source, while dairy comes from the milk of mammals.
Source of Confusion: The main reason for confusion is that eggs are often placed in the refrigerated 'dairy' aisle of grocery stores.
Lactose-Free: Eggs are safe for people with lactose intolerance or a dairy allergy as they contain no lactose and different proteins from milk.
Nutritional Value: A large egg contains about 6 grams of high-quality protein, essential vitamins, and minerals.
Important for Diets: The distinction is critical for those following specific dietary paths like veganism or different forms of vegetarianism.
Complete Amino Acid Profile: As a complete protein, eggs provide all nine essential amino acids required by the human body.

What is Dairy?

Dairy products are defined as foods produced from the milk of mammals, such as cows, goats, and sheep. The milk from these animals is used to create a wide range of items, including cheese, yogurt, butter, and cream. A key component of most dairy products is lactose, a natural sugar that many people have trouble digesting. Dairy products are typically a source of calcium, vitamin D, and protein.

What are Eggs?

Eggs, primarily from birds like chickens, are not a milk byproduct. They are a complete protein source, meaning they contain all nine essential amino acids necessary for the human body. An egg is composed of the shell, the egg white (albumen), and the yolk. The white is primarily protein and water, while the yolk is packed with vitamins, minerals, and healthy fats in addition to protein.

Why the Confusion Persists

Despite clear biological differences, the confusion between eggs and dairy is persistent due to a few common factors:

Grocery Store Placement: In many countries, eggs are stored in refrigerated aisles alongside milk, cheese, and yogurt. This physical proximity leads many consumers to associate them incorrectly with dairy.
Shared Attributes: Eggs and dairy are both animal-derived products and are excellent sources of protein. Vegans, who avoid all animal products, refrain from consuming both, which can further blur the line for some.
Broad Categorization: The USDA has historically grouped eggs and dairy into a single, broader food category called “dairy and egg products,” which only added to the misconception.

Comparing Eggs and Dairy

To put the differences into perspective, here is a direct comparison between eggs and dairy products:


Feature	Eggs	Dairy Products
Source	Produced by birds (e.g., chickens, ducks).	Produced from the milk of mammals (e.g., cows, goats).
Biological Classification	Poultry product.	Milk product.
Protein	High-quality complete protein.	High-quality complete protein (e.g., casein, whey).
Lactose	Contains absolutely no lactose.	Contains lactose (except for lactose-free varieties).
Common Allergens	Egg proteins (primarily in the white).	Milk proteins (casein and whey).
Suitable for Lactose Intolerance?	Yes, perfectly safe.	No, unless a lactose-free version is specified.

Nutritional Breakdown and Health Benefits

Eggs are a nutritional powerhouse. A single large egg contains about 6 grams of high-quality protein and a significant amount of essential vitamins and minerals, including choline, selenium, and vitamins A, D, and B12. Choline is especially important for brain health and liver function. Eggs are also relatively low in calories, making them a great addition to a weight management diet. The myth that dietary cholesterol from eggs is detrimental to heart health has been widely debunked by modern research, which suggests moderate consumption has no negative impact on most individuals' lipid profiles.

Who Needs to Know the Difference?

The distinction between eggs and dairy is critical for several groups of people:

Lactose Intolerant Individuals: For those with lactose intolerance, eggs are a safe and reliable protein source, as they contain no lactose. This is a crucial clarification, as mistakenly avoiding eggs would unnecessarily limit dietary options.
People with Dairy Allergies: A person with a milk allergy must avoid dairy but can safely consume eggs, provided they don't have a separate egg allergy. The proteins that trigger a dairy allergy (casein and whey) are completely different from those in eggs.
Vegans: Vegans avoid all animal-derived products, so they do not eat either eggs or dairy. For them, both are off-limits, but for entirely different reasons based on their animal origin.
Certain Vegetarians: Some vegetarian diets, like ovo-vegetarianism, include eggs but exclude dairy, while lacto-vegetarians consume dairy but not eggs. The correct classification is essential for adhering to these dietary plans.

Final Thoughts

In conclusion, the question of whether are eggs considered dairy or protein is definitively answered by their biological origin: eggs are a protein source, laid by birds, and are not a dairy product. Their placement in the refrigerated section of a supermarket is for convenience and does not reflect their biological or nutritional classification. Understanding this distinction is vital for anyone managing dietary restrictions, whether for health reasons like lactose intolerance or due to specific dietary choices. By separating fact from aisle placement, you can make more informed and accurate food choices for a healthier diet. For further nutritional details on eggs, consider exploring resources like the official Egg Info website.

Frequently Asked Questions

Eggs and milk are often sold in the same refrigerated aisle simply for convenience and storage purposes, as both require refrigeration. Their grocery store placement does not indicate a biological or nutritional relationship.

Yes, people with lactose intolerance can safely eat eggs. Eggs do not contain lactose, the sugar found in milk that causes digestive issues for those with intolerance.

A dairy allergy is an immune system reaction to milk proteins (casein and whey), whereas an egg allergy is a reaction to egg proteins, often from the whites. They are separate allergies, and having one does not mean you have the other.

Vegans do not eat eggs because they are an animal product. A vegan diet avoids all foods derived from animals, including eggs and dairy.

Eggs are a complete protein. They contain all nine of the essential amino acids that the human body cannot produce on its own.

No, the protein content is not the same. While both parts of the egg contain protein, the yolk contains more protein on a gram-for-gram basis, along with most of the vitamins and minerals.

Yes, modern research suggests that moderate egg consumption is healthy for most people. Studies show that dietary cholesterol from eggs does not have a significant negative impact on blood cholesterol levels.