1. Eggs are laid by females animals such as birds, lizards, frogs and fish, some of
which are fit for human consumption. They range from marble-sized speckled ones
laid by quail to the intimidating hard-shelled white ones laid by ostriches and served
in exotic restaurants. For the purposes of simplification, those laid by chickens are
the point of discussion here, being the most widely available and having the most
applications for food preparation.
Nutritionally high in protein and used
in savory and sweet cooking, the United
States Department of Agriculture (USDA)
categorizes eggs as a meat in the food
guide pyramid. Ovo-vegetarians allow
their consumption in their plant-based diet
while lacto-ovo-vegetarians additionally
allow for milk and dairy products.
Dairy pertains to a wide raw and
processed products made from milk that is
sourced from any animal from the most
readily available cow to those sourced
from goats, buffalos even camels in the
Middle East. These products are among
the most widely consumed food groups in
the world with hundreds of derivatives from milk (like crème fraiche, sour and clotted
cream, condensed and evaporated milk and kefir), butter (buttermilk and ghee),
cheese (curds, whey, cottage cheese), yoghurt and even frozen confections.
These have naturally high in protein and calcium and are used to make
practically countless dishes from salads and entrees to drinks and desserts. Milk is
one of the most widely consumed products and though can be used fresh, is
unusually pasteurization to kill any harmful microorganisms.
From the moment a baby is born, the first food taken in a milk product,
mother’s milk or infant formula that is (though that may not be considered dairy).
Senior citizens also have to take foods high in calcium to maintain their bone health
and this is usually derived from milk products as well.
Cream comes from the separation process wherein milk is separated into
cream and skim milk. It can then be dried, powdered or condensed, optionally
sweetened then packaged.
The recipes provided are good representations of use in soups, entrees,
desserts and drinks, either as the main ingredient or as a binder, flavor or textural
component. In any case, the nutrient content is much improved of dishes that
include them.

2. Calcium need not be obtained exclusively from dairy products as vegetarians
and vegans advocate. According to them, nuts and seeds are also excellent
sources of calcium and other minerals attributed to milk. In fact, they even suggest
that the calcium from plant sources are better assimilated and are free from the
potentially not so good effects of dairy consumption.
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