Cottage Cheese vs. Eggs

Cottage cheese and eggs are both nutritious foods that can be part of a healthy diet.

Cottage Cheese vs. Eggs

But how do they compare in terms of nutrition?

How Cottage Cheese and Eggs Are Made

Cottage cheese is a soft, white cheese made from cow's milk. To make cottage cheese, rennet and starter culture are added to milk to promote curdling. The curds are then drained and washed to remove excess whey. What remains is the soft, spoonable cottage cheese.

Eggs are laid by hens. The most commonly consumed eggs come from chicken hens, but duck and quail eggs are also eaten in some parts of the world. Eggs consist of an egg white and an egg yolk all enclosed in a protective eggshell.

Taste and Texture

Cottage cheese has a mild, fresh flavor and a creamy, spoonable texture. Its curds give it a chunky appearance.

Hard boiled eggs have a delicate egg flavor and a firm yet tender texture when properly cooked. The white is firm while the yolk remains creamy.

Key Takeaway: Cottage cheese has a fresh, creamy flavor with a spoonable, curdy texture while hard boiled eggs have a light egg taste and a firm yet creamy texture.

Recommended Daily Intake

The recommended daily intake depends on your age, gender and activity level, but some general guidelines are:

Cottage Cheese: 1/2 to 1 cup per day

Eggs: 1-2 eggs per day

Consuming more than the recommended amount of these foods could lead to excess saturated fat or calories in your diet.


Cottage cheese is lower in calories than eggs. One cup of low fat (2%) cottage cheese provides 225 calories, while a large hard boiled egg contains 78 calories. So for equal volumes of food, cottage cheese has about 65% more calories than a hard boiled egg.

However, when comparing equal weights, eggs contain more calories than cottage cheese - with 155 calories in 100 grams of boiled egg compared to 98 calories in 100 grams of cottage cheese.

So cottage cheese has over 35% fewer calories than an equal weight of eggs. If limiting calories is your priority, cottage cheese may be the better choice.


Both foods are low in carbs, though cottage cheese contains slightly more.

There are 3.4 grams of carbs in 100 grams of cottage cheese, while 100 grams of hard boiled egg has just 1.1 grams of carbs.

All the carbs in these foods come from natural milk sugars (lactose). So cottage cheese will have over 3 times more carbs than eggs by weight.


Cottage cheese and eggs both provide high quality protein.

By weight, boiled eggs actually contain slightly more protein - with 12.6 grams of protein per 100 grams compared to 11.1 grams in the same weight of cottage cheese.

So you will get around 13% more protein from eggs by weight. However, the protein from both foods is complete, meaning it provides all nine essential amino acids required by the human body.


Whole eggs contain significantly more fat than low or reduced fat cottage cheese.

A hard boiled large egg has around 10.6 grams of fat per 100 grams, over double the 4.3 grams of fat found in an equal weight of 2% milk fat cottage cheese.

So for restricting total fat intake, cottage cheese is the better choice. However eggs contain healthy unsaturated fats as well while cottage cheese is higher in saturated fat.


Eggs contain more of certain vitamins, while cottage cheese provides higher amounts of others:

  • Vitamin AEggs are far richer in Vitamin A, providing 520 IU per large boiled egg versus just 140 IU in cottage cheese.
  • B VitaminsEggs have more riboflavin, B6, B12 and folate, but cottage cheese is higher in niacin.
  • Vitamin D: An egg yolk contains all the vitamin D in eggs - providing 87 IU per large boiled egg. Cottage cheese only has trace amounts.
  • Calcium: There is more calcium in cottage cheese, with 83 mg per 100 grams versus 50 mg in an equal weight of boiled egg.

So for Vitamin A, B vitamins and vitamin D, eggs offer higher nutritional value, while cottage cheese is better for calcium intake.


The mineral content differs significantly between these two foods:

  • IronEggs contain ample iron with 1.2 milligrams per large boiled egg, compared to just 0.07 mg in 100 grams of cottage cheese - over a 16 times difference.
  • Zinc: There is nearly double the zinc in boiled eggs (1.05 mg per 100 grams) versus cottage cheese, which provides 0.4 milligrams.
  • Selenium: Eggs contain 30.8 mcg of selenium per 100 grams while cottage cheese has just 9.7 mcg - making eggs richer in this antioxidant mineral.

So eggs provide more abundant levels of iron, zinc and selenium, while both foods are decent sources of potassium.

Key Takeaway: Eggs contain more Vitamin A, B vitamins (besides niacin), vitamin D, iron, zinc and selenium. Cottage cheese is higher in niacin, calcium and potassium.


Dietary cholesterol is no longer considered harmful for most people. Still, cottage cheese contains far less cholesterol since it comes from cow's milk which is naturally low in cholesterol.

There are just 17 mg of cholesterol in 100 grams of cottage cheese. Hard boiled eggs contain much more - with 373 milligrams in one large egg.

So those limiting cholesterol should favor cottage cheese. That said, recent research shows dietary cholesterol has little impact on blood cholesterol for most people.

Best Time to Eat

Both cottage cheese and hard boiled eggs make a great breakfast or mid-morning snack.

Eggs can also be eaten at lunch or dinner, though many cultures favor them primarily as a breakfast food.

For those closely managing carbs, cottage cheese may be better suited to earlier in the day when glycogen stores are lower.


Being soft and high in moisture, cottage cheese tends to be easier to digest than protein-dense hard boiled eggs - especially for those who are elderly, very young or have gut issues.

With more fat and zero carbs, egg digestion relies heavily on efficient bile production. Those with compromised digestive function may tolerate cottage cheese better.

That said, both foods are fairly easy to break down - especially compared to meats, whole grains and raw veggies.

Still, cottage cheese gets the advantage for being simpler to digest. Just stick to low or reduced fat versions.


Eggs are prized for being extraordinarily versatile ingredients. They can be prepared soft boiled, hard boiled, poached, fried, scrambled, baked and more - being easily incorporated into everything from breakfasts to desserts.

While not as versatile, cottage cheese also lends itself to either sweet or savory applications. It brings protein to fruit salads, green salads, toast or tacos. It can also be baked into quick breads or blended into smoothies.

So while eggs win for versatility in cooking and baking, both offer diverse uses across meals and snacks.

Environmentally Friendly

Raising hens and producing eggs has less negative environmental impact compared to large scale dairy farming and cheese production.

The dairy industry generates more greenhouse gases and uses extensive land and water resources to maintain dairy cattle and produce milk, cheese and other dairy goods.

So from an environmental standpoint, local or pasture-raised eggs have an advantage. That said, both foods take significant resources to bring to market.

Allergy Concerns

Eggs and dairy from cow's milk are two of the most common food allergens - especially among children.

Luckily, many kids outgrow these allergies. But they can persist lifelong for some. Both foods also cause issues for those with lactose intolerance or sensitivity.

If you have confirmed allergies or intolerances, you should avoid eggs or cottage cheese as needed and opt for safe alternatives instead.

The Bottom Line

Both cottage cheese and hard boiled eggs offer high quality, affordable protein and fit well into a healthy diet.

Those watching calories or fat intake may favor cottage cheese, while eggs provide more protein, iron, zinc and B vitamins.

Eggs also win for versatility, while cottage cheese is gentler on digestion. Ultimately, their strengths and weaknesses complement each other.

Consuming both as part of a balanced diet that also contains plenty of vegetables, fruits, whole grains, beans, nuts and seeds can optimize the nutritional benefits of these healthy, protein-rich foods.


Is cottage cheese healthier than eggs?

It's hard to definitively say one is healthier, as both provide a mix of key nutrients. Cottage cheese is lower in calories, fat, carbs and cholesterol than eggs. But eggs contain more protein, iron, zinc and B vitamins. For the average, healthy person both can be part of a nutritious diet.

Do eggs or cottage cheese make you gain weight?

Neither food inherently leads to weight gain when consumed in moderation as part of balanced eating pattern. That said excess calories, protein, fat or carbs from any food - including eggs and cheese - can contribute to weight gain over time if you consume more than your body uses. Stick to recommended portions.

Can I eat eggs and cottage cheese together?

Yes, eggs and cottage cheese can be eaten together. In fact combining them helps form a complete protein while also boosting intake of B vitamins found in the eggs and calcium from the cottage cheese. Some classic pairings include eggs with cottage cheese pancakes or scrambled eggs with cottage cheese.

Is it bad to eat eggs and cottage cheese daily?

There's no harm in enjoying eggs and cottage cheese every day as long as your overall diet is varied and balanced. Together they provide lasting energy, muscle-supporting protein and highly bioavailable nutrients. Just be mindful of total fat, sodium, cholesterol and calories depending on your health goals.


When comparing cottage cheese and eggs, there is no single clear "winner." Both offer unique nutritional benefits. What's most important is choosing the food that best aligns with your individual nutrition needs and health priorities.

Those looking to lower carbs or watch calories may favor cottage cheese more often, while more active individuals can benefit from the complete protein, iron and B vitamins from eggs. Or you can enjoy both as part of an overall balanced diet.

Cheese Lover Chloe 🧀
Cheese Lover Chloe 🧀

I'm a total cheese fanatic! When I'm not busy studying to be a cheesemaker, you can find me scouring local farmers markets and specialty shops for new and exciting cheeses to try. Brie is my all-time fave, but I also love exploring aged goudas, funky blues, and rich creamy camemberts. Looking forward to sharing lots of melty, gooey cheese pics and reviews!