Butter

Butter and eggs are both common food items that fall under the supply class of Dairy Foods. They are essential ingredients in many recipes and are widely consumed around the world.

Butter is a dairy product made from churning cream or milk. It is typically used as a spread on bread, toast, or other baked goods. Butter is also commonly used in cooking and baking to add flavor and richness to dishes.

Eggs, on the other hand, are laid by various species of animals, most commonly by chickens. They are a versatile ingredient and can be cooked in various ways, such as boiled, fried, scrambled, or used as an ingredient in baking. Eggs are a good source of protein and are used in a wide range of dishes, including omelettes, quiches, cakes, and cookies.

Both butter and eggs are considered staple ingredients in the culinary world and are often found in the Subsistence supply group, which refers to essential food items necessary for basic sustenance.