Eggs are commonly confused with dairy due to their placement in grocery stores and shared nutritional benefits, but they are fundamentally different. While dairy products derive from mammalian milk, including cheese and milk, eggs are produced by chickens. Their proteins differ significantly; egg proteins are qualitatively superior as they offer a complete amino acid profile and are easier to digest. Additionally, while dairy allergies and lactose intolerance can cause issues, eggs provide a nutritious alternative for those with lactose intolerance, highlighting their culinary versatility.
Eggs are often mistakenly thought of as dairy, but they are not. Eggs are poultry products, while dairy products come from mammals.
Dairy consists of milk derivatives from mammals. Eggs, however, are a reproductive byproduct of chickens and possess entirely different protein profiles.
Unlike dairy proteins, egg proteins are more easily digested and are considered of higher quality because they contain a complete amino acid profile.
Eggs serve as a recommended protein source for individuals with lactose intolerance, as they are not related to dairy allergies.
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