Registered dietician-nutritionists have advised Nigerians to avoid boiling unpeeled and unwashed eggs together with rice in the same pot, warning that the practice could increase the risk of cross-contamination and foodborne illness.
The nutritionists said bacteria such as Salmonella and E. coli may be present on eggshells, particularly through contamination from poultry droppings, and could come into contact with rice while both foods are cooking in the same pot.
The warning follows a recent viral discussion on X in which Nigerians shared experiences and concerns about possible food contamination after eating rice and eggs cooked together.
Cooking the two foods together is common among some Nigerians who want to save time, water, cooking utensils and fuel, particularly amid the high cost of cooking gas. However, the experts interviewed by PUNCH Healthwise said the potential food safety risks should take priority over the resources saved.
Registered Dietitian-Nutritionist James Oloyede, a former Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board, said cooking eggs together with rice could create conditions for cross-contamination.
“Cooking egg and rice together in the same pot has been found to be a risk factor in cross-contamination of certain bacteria, especially Salmonella, that can be found on the shell of the egg even after washing with the rice that is being cooked.”
Oloyede explained that the risk could arise while the cooking water is heating up before it reaches a temperature capable of destroying bacteria.
He also noted that rice begins absorbing water as soon as it is placed in the pot. If contaminated water comes into contact with the rice during this stage, he said, there is a potential route for bacteria to be transferred.
“The challenge with rice is that absorption begins to take place the moment you put your rice in the water.”
He therefore advised Nigerians who want to minimise the risk of cross-contamination to cook their eggs and rice separately.
Eggshells can also crack during cooking, Oloyede noted. When that happens, egg white can leak into the cooking water and come into contact with the rice.
Apart from the food safety concern, he said leaked egg could affect the appearance, taste and odour of the rice.
Oloyede acknowledged that some people combine the foods to reduce cooking time and gas consumption. He said some households have resorted to putting eggs in nylon before placing them in the pot with rice to prevent the contents of a cracked egg from mixing with the food.
However, he maintained that separate cooking remained the safest approach.
“But of course, the safest way of cooking egg and rice is to boil them separately. That’s the safest way.”
Oloyede also warned that the consequences of a foodborne infection could outweigh the money saved on cooking fuel. He pointed to possible medical expenses, time away from work and lost productivity as additional costs associated with foodborne illness.
Another registered dietician-nutritionist, Charles Oguikpe, also advised against cooking eggs in the same pot with rice.
He said contaminants on eggshells could potentially be transferred to the rice during cooking, describing the process as cross-contamination.
“Contaminants like Salmonella or E.coli can drop off on the rice. That’s what we call cross-contamination.”
According to Oguikpe, exposure to such contaminants could result in symptoms including stomach cramps, diarrhoea and fever, while severe illness could lead to complications affecting other parts of the body.
He explained that contamination of eggshells can occur through contact with poultry droppings from the chickens that lay the eggs.
Oguikpe also cautioned that washing the shell does not necessarily guarantee that all contaminants have been removed.
“These contaminants are from poultry droppings from the chickens that lay these eggs. No matter how you wash it, you might not be very sure 100 per cent that it has gone off.”
He consequently recommended cooking the foods separately and removing the eggshells before the boiled eggs are eaten.
The nutritionists’ advice is centred on preventing cross-contamination during food preparation, particularly where eggshells may come into contact with food that is being cooked in the same water.
For Nigerians who normally cook rice and eggs together to save gas or time, the experts’ recommendation is straightforward: boil the eggs separately, cook the rice separately, and remove the eggshells before serving.
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