Cream

Cream is a dairy product that is obtained by skimming the top layer of milk. It is rich in fat and has a smooth and creamy texture. Cream is commonly used in cooking and baking to add richness and flavor to dishes. It is also used as a topping for desserts and beverages.

Eggs, on the other hand, are a versatile ingredient that is widely used in cooking and baking. They are a good source of protein and contain essential nutrients. Eggs can be cooked in various ways, such as boiled, fried, scrambled, or used as an ingredient in recipes like cakes, cookies, and omelettes.

Both cream and eggs fall under the supply class of Dairy Foods in the supply group of Subsistence. This means that they are essential food items that are commonly consumed for sustenance and nutrition.