Eating eggs and curd together is somewhat of a debated topic in Ayurveda. According to classical texts, Ayurveda does place a strong emphasis on food compatibility, often warning against certain combinations that can lead to toxin (ama) formation and upset digestion. Mixing eggs with curd might create this type of discord for some people, leading to bloating, uneasiness, or worsened digestion.
It’s believed that eggs and curd have opposite qualities. Eggs are heavy and dense, providing strength, while curd tends to be sour and can increase Kapha, depending on its preparation. When together, they can be slightly confusing to your system, and potentially amplify digestive discomfort.
Now, for ppl with Kapha or Pitta imbalances, this combination may prove more uncomfortable. Kapha types might find the combo too heavy, while those with a Pitta imbalance may feel increased heat, given the sourness of curd. On the other hand, Vata types might tolerate it better, but not always—that discomfort you felt might not entirely be coincidence.
Preparation and spice level? They totally matter! Mixing curd into hot egg dishes, like curry, might aggravate the issue, given the differing temperatures and their combined heating properties. Spices like cumin or ginger could help digestively. They stimulate agni, or the digestive fire, which may ease discomfort when combining such foods. Turmeric, coriander, or black pepper could also support digestion if you plan to try this mix again. Still, if it doesn’t sit well with you, best to listen to your body and avoid that combo.
Alternatives? Maybe try having eggs and curd separately but in the same meal, ensuring there’s a decent time gap between them. And, always aim to consume fresh, high-quality varieties of both. Ultimately balance is key, and what suits you today might not tomorrow—always tune into what your body resonates with best.



