Is it safe to eat eggs and milk together?

October 23, 2025 •

4 min read

According to the USDA, both eggs and milk are nutrient-dense foods, but there is a persistent myth that combining them is unsafe. The good news is that for most healthy people, consuming cooked eggs and milk together is perfectly safe and can even be a nutritious combination.

Quick Summary

This article explores the safety of consuming cooked eggs and milk together, debunking common myths about digestion and health. It clarifies the real risks, primarily associated with consuming raw eggs, and highlights the nutritional benefits of combining these two protein-rich foods as part of a balanced diet.

Key Points

Safety Depends on Preparation: Consuming cooked eggs with milk is safe for most individuals, while eating raw eggs with milk poses serious health risks like Salmonella.
Raw Eggs are the Real Threat: The primary danger of mixing eggs and milk comes from uncooked eggs, which can contain harmful bacteria.
Avoid Biotin Deficiency: Raw egg whites contain avidin, which can prevent the absorption of biotin, a vital B-vitamin. Cooking the egg neutralizes this effect.
Digestion is Not an Issue for Most: Most healthy digestive systems can handle the protein combination of eggs and milk without issues, though individual sensitivities vary.
Allergies and Intolerances are Key: Individuals with lactose intolerance or an egg allergy should, of course, avoid this combination to prevent allergic reactions or discomfort.

Debunking the Myth: Cooked Eggs and Milk Are Safe

The idea that it is unsafe to eat eggs and milk together is a widespread food myth, rooted in some traditional medicine beliefs and misunderstandings about digestion. However, from a modern nutritional science standpoint, consuming cooked eggs and milk is not only safe but can be a very healthy practice. Many common recipes, including scrambled eggs, omelets, and baked goods, rely on this combination without any ill effects for the vast majority of people.

The key distinction lies in the preparation method. When eggs are fully cooked, they pose no significant risk of bacterial contamination from Salmonella and their proteins are more bioavailable, meaning the body can absorb them more efficiently. It is the consumption of raw eggs, mixed with milk or otherwise, that carries serious health risks, including bacterial infection and food poisoning.

The Real Risk: Consuming Raw Eggs

The most significant and substantiated danger when mixing eggs and milk is the inclusion of raw or undercooked eggs. This practice, sometimes adopted by bodybuilders seeking extra protein, comes with several health hazards:

Salmonella infection: Raw eggs can carry Salmonella, a bacteria that can cause severe food poisoning, leading to fever, diarrhea, and stomach cramps. Cooking eggs thoroughly eliminates this risk.
Biotin deficiency: Raw egg whites contain a protein called avidin. Avidin can bind with biotin (a B-vitamin), preventing its absorption by the body. While a healthy, varied diet can usually compensate, prolonged consumption of raw egg whites could potentially lead to biotin deficiency. Cooking denatures the avidin, making it unable to bind with biotin.
Decreased nutrient absorption: The body absorbs nutrients, including protein, more effectively from cooked eggs than from raw eggs.

Understanding the Digestion Debate

Some traditional systems of medicine, like Ayurveda, suggest that combining different types of protein, such as those from eggs and milk, can be taxing on digestion. For most people, the digestive system is well-equipped to handle multiple protein sources at once. However, individual sensitivities vary. People with pre-existing digestive issues, lactose intolerance, or an egg allergy should be cautious.

Lactose Intolerance: For those with lactose intolerance, consuming milk will cause digestive discomfort, regardless of whether it is combined with eggs.
Egg Allergies: Individuals with an egg allergy will have a reaction whether they consume the egg alone or with milk.
High Protein Intake: Consuming a very large quantity of both eggs and milk, leading to a high total protein intake in one sitting, could potentially cause indigestion in some individuals. Moderation is key, as with any high-protein meal.

Comparison of Combining Cooked Eggs and Milk vs. Raw Eggs and Milk


Feature	Cooked Eggs and Milk	Raw Eggs and Milk
Safety	Generally very safe for most people.	High risk of bacterial contamination (e.g., Salmonella).
Digestibility	Highly digestible. Cooking makes proteins more bioavailable.	Potential for indigestion in some due to anti-nutrients and high protein load.
Nutrient Absorption	Excellent absorption of protein and vitamins.	Decreased biotin absorption due to avidin in raw egg whites.
Preparation	Used in countless recipes (scrambles, omelets, baked goods).	Historically used in muscle-building shakes, but with significant health risks.
Benefits	Nutrient-dense, provides high-quality protein, calcium, and vitamins.	No proven nutritional advantage over cooked eggs; risks far outweigh potential benefits.

How to Safely Enjoy Eggs and Milk Together

For those looking to reap the nutritional benefits of both eggs and milk, consider the following safe and healthy options:

Scrambled Eggs or Omelets: Add a splash of milk while whisking eggs for a fluffier texture. Ensure the mixture is fully cooked.
Baked Goods: Recipes like pancakes, waffles, and various cakes regularly call for both eggs and milk.
Protein-Rich Smoothies: Blend a hard-boiled egg or egg-based protein powder with milk and other ingredients like fruit and nuts for a nutritious shake.
Breakfast Combos: Enjoy a hard-boiled egg on the side with a glass of milk, a common and healthy breakfast.

Conclusion: A Safe and Nutritious Combination When Cooked

In conclusion, the concern about whether it is safe to eat eggs and milk together is largely unfounded, provided the eggs are cooked. This combination is a nutritional powerhouse, offering high-quality protein, calcium, vitamins, and minerals that support overall health. The significant risks are exclusively tied to the consumption of raw eggs, which should always be avoided due to the threat of Salmonella and impaired nutrient absorption. As with any dietary choice, listening to your body and being aware of any potential allergies or intolerances is key. For the vast majority of people, incorporating cooked eggs and milk into a balanced diet is a safe and beneficial practice.

For further reading, consult authoritative sources on food safety and nutrition, such as information from the Centers for Disease Control and Prevention [https://www.cdc.gov/foodsafety/eggs/index.html].

Potential Outbound Link

For more information on foodborne illnesses and the safe handling of eggs, visit the Centers for Disease Control and Prevention's guidance on eggs: [https://www.cdc.gov/foodsafety/eggs/index.html].

Frequently Asked Questions

No, it is not bad for most people to drink milk after eating cooked eggs. There is no scientific evidence to suggest any negative health effects from consuming cooked eggs and milk in the same meal, and it can be a nutritious combination.

For healthy individuals, combining eggs and milk does not typically cause indigestion. While some traditional beliefs suggest potential digestive issues, modern nutrition science does not support this claim. Any discomfort is more likely related to individual sensitivities or lactose intolerance.

Mixing raw eggs and milk is not recommended for muscle building due to the significant risk of Salmonella infection and the presence of avidin in raw egg whites, which can block biotin absorption. The protein is also more easily absorbed from cooked eggs.

The main risks of eating raw eggs include a Salmonella bacterial infection, which can cause severe food poisoning, and the risk of biotin deficiency due to the avidin in raw egg whites.

Yes, combining eggs and milk can be very beneficial. Both are excellent sources of high-quality protein, and milk provides calcium and vitamin D, supporting muscle and bone health.

If you feel sick after consuming eggs and milk, it could be due to an allergy or intolerance. Stop consuming the combination and consult a healthcare provider. It is also important to ensure your eggs were thoroughly cooked to rule out bacterial contamination.

Individuals with lactose intolerance should avoid combining eggs with milk, as the lactose in the milk will cause digestive issues. They can safely combine eggs with lactose-free alternatives like almond milk or soy milk.