Shall we drink milk after eating eggs? The scientific and historical truth revealed

November 23, 2025 •

3 min read

For decades, a myth has circulated claiming that drinking milk after eating eggs is unhealthy and causes indigestion. The scientific consensus, however, reveals that for most people, this common combination is perfectly safe and nutritious, provided the eggs are cooked and you do not have a specific allergy or intolerance.

Quick Summary

This article separates the facts from folklore regarding consuming milk after cooked eggs, debunking myths while addressing concerns about digestion and high protein intake.

Key Points

Myth vs. Fact: The idea that milk and cooked eggs are a dangerous combination is largely a myth with no scientific basis for healthy individuals.
Cooked is Key: The true danger lies in consuming raw eggs, which risk Salmonella infection and can inhibit biotin absorption.
Nutritional Powerhouse: The combination of cooked eggs and milk offers a complete protein source, plus vital nutrients like calcium and Vitamin D.
Individual Sensitivity: Some people with lactose intolerance or egg allergies may experience digestive issues, but this is due to their specific sensitivity, not the combination itself.
Ayurvedic Beliefs: Traditional systems like Ayurveda advise against combining these high-protein foods, but modern science does not support this restriction for cooked ingredients.
Listen to Your Body: If you experience discomfort, it could be due to a personal intolerance, not a universal issue. Reduce portion sizes or separate consumption if necessary.

Debunking the Myth: The Science Behind Milk and Eggs

Historically, various cultures and traditional medicinal systems, such as Ayurveda, have promoted food combining rules, suggesting that certain foods, particularly high-protein ones like eggs and dairy, are incompatible and can cause digestive issues. However, modern nutritional science does not support this claim for cooked eggs and milk. The human digestive system is remarkably adept at processing multiple macronutrients—proteins, fats, and carbohydrates—simultaneously. When you eat eggs and drink milk, your body's enzymes work together to break down both without conflict. In fact, many common dishes, like omelets, quiches, and baked goods, rely on this very combination. Any discomfort experienced is more likely due to a pre-existing intolerance, like lactose intolerance, or simply eating a large, heavy meal.

Potential Digestive Sensitivities

While the combination is generally safe, it is not universally comfortable for everyone. Individuals with sensitive digestive systems, egg allergies, or lactose intolerance may experience bloating, gas, or other stomach upset. An egg allergy is an immune system reaction to proteins in eggs, while lactose intolerance is the inability to digest lactose, the sugar in milk. For these individuals, symptoms would occur regardless of how or when the foods are consumed. It is crucial to listen to your body and recognize any personal sensitivities.

The Dangers of Raw Eggs and Milk

Where the myth finds a kernel of truth is with the consumption of raw eggs. Combining raw eggs with milk, a practice sometimes adopted by bodybuilders seeking a high-protein shake, is genuinely risky. Raw eggs can carry Salmonella, a bacteria that can cause severe food poisoning, leading to fever, diarrhea, and abdominal cramps. Cooking eggs thoroughly eliminates this risk. Furthermore, raw egg whites contain avidin, a protein that can bind with biotin (a B-vitamin), potentially leading to a biotin deficiency over time if consumed in large quantities. Cooking denatures avidin, rendering it harmless.

Nutritional Benefits of Combining Milk and Eggs

Far from being harmful, pairing cooked eggs with milk can offer a robust nutritional boost. Both are packed with high-quality protein, which is essential for muscle repair, growth, and overall body function.

A combined meal provides:

High-quality protein: Both eggs and milk contain complete proteins with all essential amino acids.
Calcium: Milk is a well-known source of calcium for strong bones and teeth.
Vitamin D: Eggs contain vitamin D, which works with calcium to promote bone health.
Vitamin B12: Both are good sources of Vitamin B12, crucial for nerve function and energy production.
Other essential nutrients: The combination also supplies phosphorus, selenium, and healthy fats.

What About the Protein Load?

Some theories suggest that consuming two protein-rich foods at once can overload the digestive system. For most healthy individuals, this is not an issue. The body is designed to efficiently process complex meals. The idea of overloading comes from outdated dietary beliefs. For a healthy person, a breakfast of scrambled eggs and a glass of milk is simply a very protein-rich, satiating meal, excellent for starting the day. However, those with pre-existing kidney issues or specific dietary restrictions should consult a healthcare provider about high-protein intake.

Comparison: Cooked vs. Raw Eggs with Milk


Feature	Cooked Eggs with Milk	Raw Eggs with Milk
Safety	Generally safe for most individuals.	Significant risk of bacterial contamination, specifically Salmonella.
Nutrient Absorption	Efficient absorption of protein and biotin.	Biotin absorption may be inhibited by avidin in raw egg whites.
Digestion	Well-tolerated by most, unless specific allergies or intolerances exist.	Potential for severe digestive distress due to bacteria.
Nutritional Value	High-quality protein, calcium, and vitamin D.	Same nutrients, but risks outweigh the benefits.
Flavor/Texture	Creamy, palatable, and used in many recipes.	Unpleasant and potentially unpalatable texture.

Conclusion: The Myth is Mostly Busted

In conclusion, the concern over combining milk and eggs appears to be largely an outdated myth, with the exception of consuming raw eggs. For the average healthy person, consuming cooked eggs and milk together is a safe, nutritionally sound practice. It provides a powerful combination of high-quality protein, vitamins, and minerals that can contribute to a healthy, balanced diet. The key takeaway is to always ensure your eggs are properly cooked and to be mindful of any personal intolerances or allergies. If you have any serious health concerns, it is always best to consult with a doctor or registered dietitian for personalized advice, but for most, this food pairing is a non-issue.

For more on this and other nutrition topics, you can check out health resources like NDTV Food.

Frequently Asked Questions

No, drinking milk after eating boiled eggs is not harmful for the average healthy person. Both are excellent sources of protein and nutrients that the digestive system can process effectively.

For most people, it does not. Any indigestion is more likely related to eating a heavy meal, a personal sensitivity like lactose intolerance, or an egg allergy, not the combination itself.

You can drink a shake combining cooked eggs and milk. However, it is strongly advised to never use raw eggs due to the high risk of Salmonella food poisoning.

According to some Ayurvedic principles, milk and eggs are considered 'incompatible foods' (Virudh Ahar) and are traditionally not eaten together, potentially to avoid digestive distress.

Raw eggs can contain Salmonella bacteria, which is eliminated by cooking. Consuming raw eggs increases your risk of contracting this bacterial infection.

No, cooking eggs and milk together, as in an omelet or scrambled eggs, is a safe and common practice. The heat from cooking kills any potential bacteria and makes the combination safe for consumption.

People with lactose intolerance should avoid milk and other dairy products at all times to prevent digestive discomfort, regardless of what they have eaten previously.