Dietitians warn Nigerians against cooking unpeeled eggs with rice

Registered dietitians and nutritionists have advised Nigerians against cooking unpeeled eggs in the same pot with rice, warning that the practice could create a pathway for cross-contamination and foodborne infections.

The warning follows renewed debate on social media after a viral post on X triggered discussions among Nigerians about the common practice of cooking rice and eggs together.

Many households combine the two foods in an attempt to save cooking time, water, utensils and fuel, particularly amid rising household energy costs. However, nutrition experts said the convenience may come with avoidable food-safety risks.

A nutrition and public health practitioner, Registered Dietitian-Nutritionist James Oloyede, said bacteria such as Salmonella could be present on eggshells, including shells that have been washed.

He explained that the risk becomes more significant if contaminated water from an eggshell comes into contact with rice while it is absorbing water during cooking.

“Cooking egg and rice together in the same pot is 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 said.

According to the former Director of Nutrition Services and Health Education at the Osun State Primary Health Care Development Board, rice begins absorbing water from the moment it is placed in the cooking pot.

“When the water begins to warm up, we see the rice grain begin to swell. What makes it swell is the absorption of the water,” he explained.

Oloyede also pointed to another potential problem—the possibility of an eggshell cracking during cooking.

“Apart from that, in most cases, even when you boil an egg in water, you see that at times the shell can crack. You see some of the white parts of the egg coming out from the shell,” he said.

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He noted that such leakage could affect the taste, appearance and odour of the rice, while also creating another potential route for contamination.

Oloyede acknowledged that some households have attempted to reduce the risk by placing eggs inside nylon before putting them in the cooking pot. However, he maintained that separate cooking remains the safest option.

“But of course, the safest way of cooking egg and rice is to boil them separately. That’s the safest way,” he said.

Another Registered Dietitian-Nutritionist, Charles Oguikpe, similarly cautioned against cooking eggs in the same pot with rice, noting that contaminants on eggshells could potentially be transferred to the food.

The experts stressed that the concern is primarily about cross-contamination, particularly when eggs are inadequately handled or when shells crack and come into contact with food.

They also noted that thorough cooking can destroy many foodborne pathogens, but said preventing contamination during food preparation remains an important part of food safety.

Oloyede further warned that the potential cost of foodborne illness could outweigh whatever savings households make from combining the cooking processes.

Such costs, he said, could include medical bills, time spent seeking treatment and lost productivity, particularly for people whose livelihoods depend on daily work.

The nutritionists therefore urged households to prioritise safe food-handling practices and, where rice and eggs are being prepared for the same meal, cook the two foods separately.