Why Can't You Eat Eggs With Yogurt? Debunking the Food Combining Myth

October 6, 2025 •

5 min read

Millions of people worldwide regularly enjoy meals featuring both eggs and yogurt, from creamy scrambled eggs with Greek yogurt to savory sauces. The widespread belief that you can't eat eggs with yogurt is a classic food combining myth, with little support from modern nutritional science. This article explores the origins of this diet lore and provides a science-backed perspective on combining these two highly nutritious foods.

Quick Summary

The dietary restriction against eating eggs and yogurt together is a food combining myth, not supported by modern science. Both are protein-rich foods that the human digestive system is well-equipped to handle simultaneously. The issue often stems from individual intolerance or traditional beliefs, not an inherent incompatibility between the foods.

Key Points

The myth is outdated: The idea that you can't eat eggs and yogurt together is a food combining myth, not supported by modern science.
Ayurvedic origin: The belief is rooted in traditional Ayurvedic principles that classify eggs as 'heating' and yogurt as 'cooling,' deeming them incompatible for digestion.
Modern digestion is robust: The human digestive system is perfectly capable of processing mixed macronutrients like the proteins in eggs and yogurt at the same time.
Cooked is key: The primary health risk with eggs and dairy is consuming raw eggs due to the risk of salmonella and potential biotin deficiency, not from the combination itself.
Individual tolerance matters: Digestive issues, if they occur, are more likely due to individual sensitivities like lactose intolerance or a sensitive stomach, rather than an inherent incompatibility of the foods.
Healthy ways to combine: Many recipes, such as creamy scrambled eggs, savory breakfast bowls, and egg salads, safely and deliciously combine cooked eggs and yogurt.

The Origin of the 'Why Can't You Eat Eggs with Yogurt?' Myth

The idea that certain foods should not be eaten together is not a modern invention. The myth surrounding eggs and yogurt largely originates from ancient dietary systems, most notably Ayurveda, and certain anecdotal food-combining philosophies that have persisted over time.

The Ayurvedic Perspective on Incompatible Foods

Ayurveda, a traditional system of medicine from India, classifies foods based on their properties, such as heating or cooling, and their specific digestive requirements. According to Ayurvedic principles, eggs are considered a "heating" food, while curd (yogurt) is seen as "cooling". Mixing foods with opposite qualities is believed to disrupt the digestive fire (agni), leading to the accumulation of toxins (ama) and causing digestive issues like bloating, gas, and discomfort. Additionally, both eggs and yogurt are considered heavy, protein-rich foods, and combining two such items is sometimes discouraged as it may overwhelm the digestive system.

The Anecdotal Evidence

Beyond formal systems like Ayurveda, many cultural traditions have their own food combination rules passed down through generations. For some individuals, digestive sensitivity or lactose intolerance can cause discomfort when consuming rich, dairy-based meals. This personal experience may be incorrectly generalized to a universal rule, reinforcing the myth that eggs and yogurt are an inherently bad pairing.

The Science of Combining Eggs and Yogurt

From a modern nutritional standpoint, the human digestive system is highly capable of breaking down and absorbing the nutrients from eggs and yogurt simultaneously. The rigid rules of food combining are not supported by scientific evidence.

The Digestive System's Reality

The gastrointestinal tract is designed to handle mixed meals containing different macronutrients—proteins, carbohydrates, and fats—at the same time. Digestion is a complex, multi-stage process involving different enzymes and organs. For instance, protein digestion begins in the stomach with pepsin and continues in the small intestine with enzymes like trypsin. Carbohydrates are primarily broken down in the small intestine. The body's digestive processes are not "canceled out" by combining different types of food. The idea that one food group's digestion inhibits another is a oversimplification that doesn't align with how the body actually works.

The Importance of Cooking

It is crucial to distinguish between raw and cooked eggs when discussing combination safety. Raw eggs, especially the whites, contain a compound called avidin, which can bind to the B-vitamin biotin and hinder its absorption. Cooking eggs denatures avidin, eliminating this risk. More critically, raw or undercooked eggs pose a significant risk of salmonella contamination and should never be consumed raw, especially not with dairy. For cooked eggs, however, there is no scientific basis for avoiding dairy products like yogurt.

Individual Tolerance vs. Universal Rules

Ultimately, whether a combination of eggs and yogurt is problematic depends on the individual's digestive system. What causes discomfort for one person may be a perfectly healthy and satisfying meal for another.

Lactose Intolerance: For those who are lactose intolerant, consuming dairy can cause bloating, gas, and discomfort, regardless of whether it is combined with eggs or not.
Food Allergies: An allergy to either eggs or dairy can, of course, cause a severe reaction. This is a medical condition, not a food combining issue.
Sensitive Digestion: Some people with sensitive stomachs may find large, high-protein meals difficult to digest. In these cases, it might be advisable to space out the intake of eggs and yogurt or consume them in smaller portions.

Comparison: Traditional Food Combining vs. Modern Nutrition


Aspect	Traditional (Ayurveda/Anecdotal)	Modern Nutritional Science
Core Principle	Certain food combinations are "incompatible" and disrupt digestion by having conflicting properties (e.g., heating vs. cooling, different digestion times).	The human digestive system is highly adaptable and can efficiently digest mixed meals containing various macronutrients (protein, carbs, fat) at the same time.
Eggs & Yogurt	Bad combination. Eggs are "heating" and heavy, yogurt is "cooling" and heavy. Mixing them can overwhelm the digestive system and create toxins.	Perfectly acceptable combination. Both are excellent sources of protein. A cooked egg can be paired with yogurt to create a nutritious and balanced meal.
Digestion Process	Digestion of one food group (like protein) can be hindered by another (like starch) when eaten together, causing fermentation and gas.	The stomach secretes acid and enzymes to begin protein digestion, while the small intestine handles the final breakdown of proteins, fats, and carbs simultaneously.
Individual Factor	Focus is on universal rules based on food properties, though individual constitution (`prakriti`) is a consideration.	Emphasizes individual factors like food allergies, intolerances, and overall gut health as the cause of digestive issues, not the food combination itself.

Healthy Ways to Enjoy Eggs and Yogurt Together

Despite the myth, there are many delicious and healthy ways to combine eggs and yogurt in your diet. Integrating these nutrient-rich foods can boost protein intake and add creamy texture to meals.

Here are some ideas:

Creamy Greek Yogurt Scrambled Eggs: Whisk a spoonful of Greek yogurt into your scrambled eggs before cooking. This adds protein and results in a fluffier, creamier texture.
Savory Shakshuka with Yogurt: Serve traditional shakshuka (eggs poached in a spiced tomato sauce) with a dollop of plain yogurt or a herby raita on top.
Protein-Packed Breakfast Bowls: Layer a bowl with hard-boiled eggs, plain Greek yogurt, and your favorite vegetables for a complete and filling morning meal.
Egg Salad with a Yogurt Twist: Replace mayonnaise in your egg salad with plain yogurt for a healthier, protein-boosted alternative. You can even use Greek yogurt in place of cream cheese in deviled eggs.
Mediterranean Egg and Yogurt Platter: Create a platter with cooked eggs, a bowl of plain yogurt mixed with herbs, and fresh vegetables and pita bread for a balanced meal.

Conclusion: Listen to Your Body, Not the Myths

The notion that you can't eat eggs with yogurt is a myth rooted in traditional food combining philosophies rather than modern nutritional science. For the vast majority of healthy individuals, combining these two nutrient-dense foods is perfectly safe and can contribute to a balanced diet. The key is to consume cooked eggs and to be mindful of your own body's response. If you have a sensitive stomach, lactose intolerance, or an egg allergy, your discomfort is likely tied to those issues, not the combination itself. By understanding the science and listening to your body, you can confidently enjoy the rich nutritional benefits of both eggs and yogurt. For more insights on common food myths, the International Food Information Council (IFIC) offers valuable resources on food combining.

Frequently Asked Questions

No, it is not inherently bad to eat eggs and yogurt together for most healthy people. The idea is a food combining myth with no scientific backing. Your digestive system is designed to handle mixed macronutrients, including the protein found in both eggs and yogurt.

This belief comes from traditional systems like Ayurveda, which suggest that foods with different qualities (e.g., heating eggs and cooling yogurt) should not be combined. These systems suggest it can disrupt digestion, but modern science does not support this claim.

For most people, no. Bloating or digestive issues are more likely caused by individual sensitivities like lactose intolerance or eating a large, heavy meal, rather than the specific combination of cooked eggs and yogurt. Some individuals with sensitive digestion may experience discomfort with any large protein meal.

The risks are not from the combination itself, but from specific factors like consuming raw eggs, which can lead to salmonella infection or biotin deficiency. Always cook eggs thoroughly before combining them with dairy.

Cooking eggs is critical for safety. Raw eggs contain a protein called avidin that can inhibit biotin absorption, and they carry a risk of salmonella contamination. These risks are eliminated when eggs are cooked thoroughly. Cooked eggs combine safely with yogurt.

Enjoy cooked eggs with yogurt in a variety of ways. Add a dollop of Greek yogurt to scrambled eggs for creaminess, serve hard-boiled eggs alongside a yogurt-based sauce, or mix yogurt into egg salad. Always ensure the eggs are fully cooked.

If you experience discomfort, consider spacing out your consumption of eggs and yogurt within the same meal by at least 30 minutes, as some traditional practices suggest. You can also try smaller portions to see how your body reacts before consuming a full meal of both.