Why is an egg not considered meat?

January 11, 2026 •

3 min read

According to the universally accepted biological and culinary definitions, meat is the flesh or muscle of an animal consumed as food. This is the fundamental reason why an egg is not considered meat, as it is a reproductive byproduct and not the muscle tissue of a slaughtered animal.

Quick Summary

An egg is not meat because it is a reproductive byproduct, not the flesh of an animal. This distinction is based on biological, culinary, and ethical factors, and is accepted by most dietary classifications, including for vegetarians.

Key Points

Biological Definition: Meat is muscle tissue, whereas an egg is a reproductive byproduct and is not a developing animal in commercially sold varieties.
Ethical Consideration: No animal is killed to obtain eggs, which is a key distinction for vegetarians who consume eggs while avoiding meat.
Dietary Labeling: Many dietary systems, including various vegetarian diets, explicitly separate eggs from meat and poultry.
Nutritional Profile: Though both are protein-dense, eggs and meat have significantly different compositions of vitamins, minerals, and fats.
Religious Classification: In many religious dietary laws, like Kosher, eggs are considered a neutral food ('parve') and not classified as either meat or dairy.

The Biological and Culinary Definitions

At its core, the distinction between an egg and meat is a matter of definition. From a biological standpoint, meat is the edible portion of an animal's tissue, typically skeletal muscle. Eggs, however, are reproductive packages laid by female birds, such as chickens, ducks, and quail. Commercially produced eggs are almost always unfertilized, meaning they cannot develop into a chick. This means there is no animal flesh or muscle tissue present, a key criterion for classifying something as meat.

From a culinary perspective, this definition holds true. Chefs and food professionals categorize meat separately from poultry products like eggs. Eggs occupy their own distinct food group, and while they share the animal origin with meat, their composition and structure are entirely different.

The Ethical and Cultural Perspective

For many, the classification of food is guided by ethical or religious principles, which also play a role in why an egg is not considered meat.

Vegetarianism: The most common type of vegetarianism, lacto-ovo-vegetarianism, includes eggs and dairy products while abstaining from animal flesh. This is because the hens are not harmed in the process of laying eggs. The consumption of eggs aligns with the core vegetarian principle of avoiding the death of an animal for food. Ovo-vegetarians, in particular, eat eggs but exclude meat and dairy.
Veganism: This is the one dietary choice where eggs are not permitted. Vegans avoid all animal products and byproducts, including eggs, milk, and honey, based on ethical convictions against animal exploitation.
Religious Traditions: Certain religious customs, such as Kosher law, do not classify eggs as either meat (fleischig) or dairy (milchig), but rather as neutral or 'parve'. This allows them to be consumed with either meat or dairy meals. In contrast, some religious vegetarians, particularly in India, consider eggs to be non-vegetarian due to cultural or spiritual beliefs. Catholicism traditionally restricts flesh meat on Fridays during Lent, but allows for the consumption of non-flesh animal products like milk, cheese, butter, and eggs.

Nutritional Differences

Though both eggs and meat are excellent sources of high-quality protein, their nutritional profiles differ significantly.

Nutritional Comparison: Egg vs. Chicken Breast (per 100g)


Nutrient	Egg	Chicken Breast
Calories	155 kcal	239 kcal
Protein	12.6 g	27.3 g
Fat	10.6 g	13.6 g
Cholesterol	373 mg	88 mg
Vitamin D	Present	Absent
Vitamin B3 (Niacin)	Low	High
Folate	High	Low
Choline	High	Present

Eggs are a more complete and nutrient-dense food on a calorie-for-calorie basis, providing a wider spectrum of vitamins and minerals like Vitamin D and Choline. Chicken breast, on the other hand, is a more concentrated source of protein, making it a better option for those strictly monitoring macronutrient intake.

Key Factors Distinguishing Eggs from Meat

Biological Origin: Meat comes from the muscle tissue of an animal, while an egg is a reproductive byproduct laid by a bird.
No Slaughter Required: The harvesting of eggs does not require killing the animal, a major ethical and practical difference.
Unfertilized Status: The vast majority of commercially available eggs are unfertilized and have no potential to become a living creature.
Nutritional Composition: While both are protein-rich, their micronutrient profiles, fat content, and cholesterol levels vary significantly.
Dietary Classification: Most dietary systems and definitions, including mainstream vegetarianism, classify eggs in a separate category from meat.

Conclusion

By strict definition, an egg is not considered meat due to its biological composition and origin. It is not the flesh of a bird, but a reproductive product harvested without ending the animal's life. This distinction is supported by culinary standards, nutritional differences, and various ethical and religious dietary practices. While some people choose to avoid eggs for ethical reasons, it is universally recognized that an egg is a distinct food category, separate from meat.

For more detailed information on dietary definitions and classifications, you can refer to authoritative sources such as Encyclopædia Britannica's entry on meat(https://www.britannica.com/topic/meat).

Frequently Asked Questions

Yes, for the majority of vegetarian diets (specifically lacto-ovo and ovo-vegetarians), eggs are considered a vegetarian food, as they do not involve the killing of an animal.

Vegans do not eat eggs because they avoid all animal-derived products based on ethical opposition to animal exploitation, regardless of whether the animal is harmed.

A fertilized egg with a developing embryo, such as balut, would be considered meat by many, but this is distinct from the unfertilized eggs commonly sold and consumed.

The primary difference is that meat is the flesh or muscle of an animal, while an egg is a reproductive cell and its surrounding material.

Eggs are a great source of high-quality protein, but their overall nutritional profile differs from meat. They can be a versatile protein source, but meat is generally denser in protein per gram.

Eggs and meat are sometimes grouped together in food charts, such as the USDA food pyramid, for nutritional purposes due to their shared status as high-protein animal products, but this is a nutritional classification, not a biological one.

No, an egg is a poultry product, not a dairy product. Dairy comes from the milk of mammals, whereas eggs are laid by birds.