Do eggs have acid in them? The surprising truth about egg pH

December 8, 2025 •

2 min read

While many people assume eggs are simply acidic, a fresh egg's albumen (white) is actually naturally alkaline, with a pH that can reach as high as 9.2 as it ages. This surprising fact reveals a more complex answer to the question, "Do eggs have acid in them?" than you might think.

Quick Summary

This article explores the distinct pH levels of an egg's yolk and white, determining if they are acidic or alkaline. It also discusses how a whole egg's overall acidity is perceived and its minor metabolic impact.

Key Points

Egg White is Alkaline: The albumen of a fresh egg is naturally alkaline (pH ~7.6) and becomes more so with age, reaching up to 9.2.
Egg Yolk is Acidic: The yolk is acidic (pH ~6.0 when fresh) and becomes more neutral over time.
Whole Egg is Near Neutral: The combined effect makes a whole egg slightly acidic or near neutral, with a pH of approximately 6.8.
Contains Amino Acids: Eggs contain specific amino acids like glutamic and aspartic acid, which are technically acids but contribute to their protein content, not necessarily overall acidity.
Metabolic Impact is Minimal: While categorized as "acid-forming" by some diet theories, the body's pH regulation is robust, and the dietary effect is minimal for most healthy individuals.
Acid Reflux Varies: Egg yolks may be a reflux trigger for some due to high fat content, but low-fat egg whites are often a safer choice.

Understanding the pH Scale and Egg Chemistry

The pH scale measures how acidic or basic (alkaline) a substance is. A pH below 7 is acidic, and above 7 is alkaline. Eggs have varying pH levels depending on the part and freshness.

The Alkaline Egg White

Egg whites are naturally alkaline, with a fresh one having a pH around 7.6. This increases with age, potentially reaching 9.2 as the egg loses carbon dioxide. This alkalinity can contribute to a slightly bitter taste in older eggs and is useful in cooking, though acidity can be added to control it.

The Acidic Egg Yolk

Egg yolks are initially acidic with a pH of about 6.0 in fresh eggs. This pH rises slightly during storage to between 6.4 and 6.9. The yolk's acidity is due to its composition, including fatty and amino acids.

The Whole Egg: A Delicate Balance

A whole egg's overall pH is a mix of its acidic yolk and alkaline white, typically around 6.8, making it slightly acidic to neutral. Some diets classify eggs as "acid-forming" due to metabolic byproducts of protein, but the body regulates blood pH effectively, minimizing this effect in healthy people.

Table: Comparison of Egg Components' pH and Characteristics


Component	Initial pH (Fresh Egg)	pH Change with Age	Typical Taste	Fat Content
Egg White	~7.6 (Alkaline)	Rises up to 9.2	Bland to soapy/bitter	Low
Egg Yolk	~6.0 (Acidic)	Rises up to 6.9	Rich, creamy	High
Whole Egg	~6.8 (Slightly Acidic/Neutral)	Varies based on component change	Balanced	Moderate

Specific Acids Found in Eggs

Eggs contain amino acids like aspartic acid and glutamic acid, which are building blocks of protein. Egg yolks also have fatty acids, including omega-3s.

Egg Consumption and Acid Reflux

For people with acid reflux, high-fat egg yolks can be a trigger by delaying stomach emptying. Low-fat, alkaline egg whites are often a better option. Individual reactions vary, and cooking methods also play a role; fried eggs are more likely to cause issues than boiled or poached.

The Impact of Storage and Preparation

Proper refrigeration slows pH changes in eggs. Freshness affects flavor and how eggs perform in cooking. The different pH levels of the white and yolk are used for various culinary functions, like foaming and emulsification. For more details on egg pH stability, you can refer to the American Egg Board.

Conclusion

To summarize, egg whites are alkaline and egg yolks are acidic, resulting in a whole egg being slightly acidic to neutral. While diet theories may label eggs as "acid-forming," the body's pH regulation is efficient. For acid reflux sufferers, the fat content of the yolk and cooking method are more significant factors than pH alone. Eggs provide a balance of acidic and alkaline components, contributing to their nutritional value.

Frequently Asked Questions

Eggs are a combination of an alkaline egg white and an acidic egg yolk. The whole egg is generally considered to have a slightly acidic to neutral pH.

No, the white part of an egg (albumen) is alkaline. A freshly laid egg white starts at a pH of about 7.6 and can become more alkaline over time, reaching levels up to 9.2.

For some individuals, especially those sensitive to high-fat foods, the fat content in egg yolks can trigger acid reflux. However, the low-fat, alkaline egg whites are often well-tolerated.

Cooking eggs does not fundamentally change their acid or alkaline nature, though the proteins do denature. Boiled or poached eggs tend to be less likely to trigger acid reflux than fried eggs, due to the lack of added fat.

In some diet theories, eggs are classified as 'acid-forming' due to the metabolic byproducts of their high protein content. However, the human body's systems effectively regulate blood pH, making the overall impact insignificant for most healthy people.

As an egg ages, the white becomes more alkaline due to the loss of carbon dioxide, while the yolk's pH slowly rises from its initial acidic state towards neutral.

The pH of a fresh egg yolk is about 6.0, placing it in the moderately acidic range. This rises to between 6.4 and 6.9 during storage.