Health and food safety experts are advising Nigerians to avoid boiling raw eggs directly in the same pot as rice, warning that the common cooking habit could increase the risk of bacterial contamination if proper hygiene practices are not followed.
Although many households cook eggs and rice together to save time, cooking gas, and effort, nutrition specialists say the practice may expose food to harmful bacteria commonly found on eggshells. The concern is not the eggshell itself but the microorganisms that may be present on its outer surface, particularly when eggs have been contaminated with poultry droppings before reaching consumers.
According to Brandspur Brand News, food safety recommendations encourage consumers to cook eggs separately from rice to minimise the possibility of cross-contamination and ensure each food is prepared under the safest conditions.
Experts explain that raw eggshells can carry bacteria such as Salmonella and Escherichia coli (E. coli), both of which are recognised causes of foodborne illnesses. If these bacteria are transferred into the rice during cooking, they may increase the likelihood of stomach infections, especially where food handling practices are poor.
Research cited by food safety professionals has found that rice prepared alongside unwashed eggs showed detectable levels of bacterial contamination, while rice cooked with eggs that had been properly cleaned did not. The findings suggest that hygiene plays a significant role in determining food safety when eggs are cooked with other foods.
Despite the warning, nutritionists emphasise that rice and boiled eggs remain a healthy and balanced meal. Eggs provide high-quality protein and essential amino acids, while rice supplies carbohydrates that serve as an important source of energy, making the combination suitable for a balanced diet when prepared safely.
Health experts note that eggshells are largely composed of calcium carbonate, a naturally occurring mineral regarded as safe. However, the outer shell can harbour harmful bacteria, making careful handling essential before cooking.
Foodborne infections caused by Salmonella and E. coli can lead to symptoms including diarrhoea, stomach cramps, fever and vomiting. In more severe cases, certain strains of E. coli may cause bloody diarrhoea and serious kidney complications.
To reduce these risks, experts recommend washing eggs thoroughly before cooking and boiling them separately from rice. They also note that preparing both foods in the same pot can affect cooking quality, sometimes resulting in overcooked eggs or unevenly cooked rice.
For households seeking a convenient alternative, food safety specialists suggest placing raw eggs in a small steaming basket, sieve or heatproof container positioned above the cooking rice. This method allows the eggs to cook using steam without coming into direct contact with the rice water, helping to reduce the risk of contamination while preserving convenience.
