Defining Dairy vs. Eggs
To understand the difference, it helps to look at the biological source of each food item.
- Dairy: This category refers strictly to milk and products made from milk. This includes cream, butter, yogurt, cheese, and sour cream. These foods come from mammals like cows, goats, and sheep.
- Eggs: Eggs are poultry products. They are produced by birds, such as chickens, ducks, and quails. They do not contain milk or lactose.
Why Are They Often Grouped Together?
The confusion usually stems from how grocery stores and cookbooks organize food. In many supermarkets, the dairy aisle is where you find the eggs. This is primarily due to refrigeration requirements.
Both eggs and dairy products generally need to be kept cold to maintain freshness and safety. Because they share similar storage temperatures, it makes logistical sense for stores to keep them in the same refrigerated section.
Historically, there is also a connection in farming. It was common for dairy farms to also keep chickens, meaning the same farmer might deliver both milk and eggs to market. This traditional pairing has stuck in the way we categorize ingredients, even though they are biologically distinct.
Dietary Implications
Understanding this distinction is crucial for specific diets and allergies.
- Lactose Intolerance: Since eggs are not dairy, they do not contain lactose. People who are lactose intolerant can usually eat eggs safely without digestive issues related to milk sugars.
- Dairy Allergy: A milk allergy involves a reaction to proteins found in animal milk (casein or whey). This is biologically different from an egg allergy.
- Veganism: While eggs are not dairy, they are still an animal product. Therefore, neither eggs nor dairy are consumed on a strictly vegan diet.
A Note on Word Origins
Interestingly, the word “dairy” has roots in an Old English word meaning “female bread baker” and is related to the modern word “dough.” While language evolves, the modern culinary definition is strictly tied to milk production, keeping eggs in a category of their own.
FAQ
Do eggs contain lactose?
No, eggs do not contain lactose. Lactose is a sugar found specifically in milk and milk byproducts. Since eggs are a poultry product and not derived from milk, they are naturally lactose-free.
Why are eggs sold in the dairy aisle?
Eggs are typically sold in the dairy aisle because they require refrigeration to prevent bacterial growth and maintain freshness. Since milk, cheese, and yogurt also require refrigeration, it is efficient for grocery stores to group these items in the same temperature-controlled section.
Are eggs considered meat?
Culinary definitions can vary, but eggs are generally categorized as poultry or simply “eggs” rather than meat. However, they are a source of animal protein. In terms of food pyramids and nutritional grouping, they are often placed in the protein group alongside meat, poultry, fish, and nuts.