Registered dietitian-nutritionists have advised Nigerians to avoid cooking eggs and rice together in the same pot, warning that the practice could create a risk of cross-contamination and foodborne illness.
The warning comes as the practice remains common in some Nigerian households, where cooking the two foods together is seen as a way to save time, water, cooking utensils and fuel.
According to nutrition experts, however, bacteria that may be present on eggshells can potentially enter the rice during the cooking process. Salmonella and E. coli were among the contaminants identified as possible concerns.
A registered dietitian-nutritionist, James Oloyede, explained that the risk may arise during the period when the cooking water is heating up but has not yet reached boiling temperature.
He noted that rice starts absorbing water immediately after it is placed in the pot. If contaminated water from an eggshell is absorbed by the rice before sufficient heat is reached, there may be an opportunity for bacteria to spread through the food.
Oloyede also pointed out that eggshells can crack while cooking. When this happens, egg white may escape into the rice, potentially changing its appearance, taste and smell.
Another registered dietitian-nutritionist, Charles Oguikpe, said contaminants found on eggshells can originate from poultry droppings. He cautioned that washing an egg does not necessarily guarantee that all contaminants have been eliminated.
According to Oguikpe, exposure to harmful bacteria can result in symptoms such as stomach cramps, diarrhoea and fever, while serious infections may lead to more severe complications.
The experts acknowledged that rising cooking costs have encouraged some households to combine the foods in an effort to conserve gas. Some people also place eggs in nylon before putting them into the rice to prevent the contents from leaking if the shells crack.
Despite the potential savings, the nutritionists maintained that food safety should take precedence over the amount of cooking time or fuel saved.
They therefore recommended preparing rice and eggs separately. After the eggs have been properly cooked and the shells removed, they can then be eaten alongside the rice.
The advice is aimed at reducing opportunities for cross-contamination and lowering the risk of foodborne infections associated with improper food handling.
