Short Answer: It is generally safe to eat egg and fish together or one after another. Because there is no scientific evidence that they are harmful when combined.
Egg and fish both are healthy foods. Egg contains protein, choline, vitamin B12, and antioxidants.
Fish has omega-3 fatty acids, protein, vitamin D, and minerals.
According to Ayurveda, egg and fish are incompatible food combinations that should be avoided.
Ayurveda believes that each food has a distinct taste, energy, and post-digestive effect, and that combining foods with different qualities can impair digestion and create toxins in the body.
Egg and fish are both considered animal products with different energies and effects, and they may cause indigestion, gas, bloating, and allergies when eaten together.
But according to science, there is no clear evidence that egg and fish are harmful when consumed together.
Science does not support the concept of food combining based on taste, energy, or post-digestive effect.
Instead, science focuses on the nutritional value, calorie intake, and dietary balance of different foods.
Egg and fish are both nutritious foods that provide essential nutrients for health.
There is no scientific reason to avoid them unless you have an allergy or intolerance to either of them.
As a nutritionist, my advice is to try first.
If after eating egg and fish together you experience any side effects, such as nausea, diarrhea, or rash, then stop combining them.
And if you can tolerate them, then continue.
However, you should be mindful of the quality and quantity of egg and fish you consume.
Because too much of any animal product can increase your cholesterol, saturated fat, and mercury intake, which can raise your risk of heart disease and other health problems.
Whether you eat them together or not, you should always choose fresh or frozen fish that is low in mercury, such as salmon, trout, or sardines.
Because high-mercury fish, such as shark, swordfish, or tuna, can harm your nervous system and affect your brain function.
You should also choose organic or free-range eggs that are rich in omega-3s.
Because conventional eggs may contain hormones, antibiotics, or pesticides that can affect your hormonal balance and immune system.
You can store fish in the refrigerator for up to two days or in the freezer for up to six months.
You can store eggs in the refrigerator for up to three weeks or in the freezer for up to one year.
Do not store fish or eggs at room temperature or near strong-smelling foods5.
Finally, remember, egg and fish are good sources of protein and other nutrients that can support your health.
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But moderation and variety are key to a balanced diet.
So try to include other sources of protein as well, such as beans, nuts, seeds, tofu, or dairy products.
