Are Eggs Meat?

In this article, we will answer the question “Are eggs meat?” and discuss egg composition and nutritional aspects. 

Are eggs meat?

No, eggs are not considered meat. While poultry meat, such as chicken meat, has numerous nutritional benefits due to its protein content and favorable fatty acid profile, eggs are distinct from meat (1). 

The primary reason is that eggs are reproductive cells that have the potential to develop into a new chicken when fertilized and incubated (2). 

Unlike meat, which refers to the flesh of animals, eggs serve a reproductive function rather than being consumed as food in their natural state. Therefore, eggs are not classified as meat. 

However, it is worth noting that eggs do contain vitamins, minerals, and biologically active compounds that contribute to their nutritional value and potential health benefits for humans (1).

Why aren’t eggs meat?

Eggs are not classified as meat because meat specifically refers to the skeletal muscles and associated tissues obtained from various animals. While eggs come from animals, they are not considered meat (3). 

Even though animal-derived products like eggs, milk, and meat are valuable sources of nutrition, they are categorized differently. Eggs have distinct properties and composition compared to meat, making them separate entities (3). 

For instance, meat consists of skeletal muscles, while eggs are reproductive byproducts.

What is an egg? 

Eggs are oval units produced by various bird species like chickens, turkeys, and ducks. They consist of egg yolk and egg white enclosed in a hard eggshell (1). 

Different breeds of hens determine the color of the eggs, with Leghorns producing white eggs, Orpingtons laying brown eggs, Ameraucanas producing blue eggs, and Olive Eggers laying olive green eggs. 

Eggs are a dietary source of vitamin D, which is typically synthesized in the body through sunlight. However, eggs and milk are also affordable and tasty sources of this immune-boosting vitamin (4).

What makes eggs a nutritious food choice?

Eggs offer a range of nutritional benefits, making them highly valuable in terms of their nutrient content. They contain essential fats, proteins, vitamins, minerals, and trace elements that are crucial for our health (5).

Furthermore, eggs serve as a moderate-calorie source, providing approximately 140 kcal per 100 grams. From a nutritional standpoint, eggs are particularly noteworthy as they are an economical option, access to essential nutrients such as, vitamin A, iron, vitamin B12, riboflavin, choline, zinc, and calcium (6).

Moreover, eggs are rich in biologically active components, which are distributed across the various internal parts of the egg. Overall, eggs possess a well-balanced nutrient profile that benefits both infants and adults alike (7).

Are there many differences in composition between the egg species?

There are significant differences in energy content and composition between various egg species. While eggs from traditional domestic species share common characteristics, they vary in energy levels due to the differing proportion of yolk to egg white (7). 

Chicken, quail, duck, goose, and turkey eggs have distinct energy content (kcal/100g) values of 143, 158, 185, 185, and 171, respectively. The protein content (13%) remains relatively stable across these species (7).

Duck and goose eggs also have higher fat content and more yolk compared to chicken eggs. The lipid profile of egg yolk exhibits specific characteristics depending on the species (7). 

Overall, the composition of duck eggs is similar to that of goose eggs due to their close phylogenetic relationship.

Other FAQs about Eggs that you may be interested in.

Do boiled eggs go bad?

Can I buy egg whites?


In this article, we have addressed the question, ‘Are eggs meat?’ No, eggs are not considered meat. They are a rich source of essential fats, proteins, vitamins, minerals, and trace elements, which are vital for our well-being. The protein composition (13%) remains consistent across various egg species.


1. Cartoni Mancinelli A, Mattioli S, Twining C, Dal Bosco A, Donoghue AM, Arsi K, et al. Poultry Meat and Eggs as an Alternative Source of n-3 Long-Chain Polyunsaturated Fatty Acids for Human Nutrition. Nutrients [Internet] 2022;14(9):1969. Available from:

2. Deka, R.S.; Kayastha, T.B. How about a designer egg? NISCAIR-CSIR.  [Internet]. [cited 2023 Jul 06]. Available from:

3. Boler DD, Woerner DR. What is meat? A perspective from the American Meat Science Association. Animal Frontiers. 2017 Oct.  1;7(4):8-11.

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4. Gutierrez MA, Takahashi H, Juneja LR, Yamamoto T. Nutritive evaluation of hen eggs. Hen eggs their basic and applied science. Eds T. Yamamoto, LR Juneja, H. Hatta, M. Kim. CRC Press Boca Raton. 1996 Dec 13:25-35. Available from:

5. Nys Y, Sauveur B. Valeur nutritionnelle des oeufs. INRAE Productions Animales. 2004 Oct 5;17(5):385-93. Available from:

6. Drewnowski A. The Nutrient Rich Foods Index helps to identify healthy, affordable foods. The American journal of clinical nutrition. 2010 Apr 1;91(4):1095S-101S. Available from:

7. Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients [Internet] 2019;11(3):684. Available from:

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