Boiling eggs directly while cooking rice is a common practice in many households in Nigeria.

Many see this practice as a shortcut to conserve time, gas, or effort, while some others described the practice as dirty, arguing that eggshells cannot be completely clean.

Meanwhile, health and food experts have advised against this age-long practice.

The safest method recommended by dieticians is to boil eggs in a separate pot to avoid cross-contamination entirely.

Raw eggs carry poultry droppings and harmful germs on their shells. Washing the egg thoroughly can help, but microscopic pathogens can still transfer to your rice as the water heats up.

Indisputably, rice and boiled eggs make a highly nutritious, accessible, and balanced meal.

They provide a complete protein source, essential amino acids, and sustained energy, making it an excellent combination for muscle recovery and general health.

An academic study found that rice cooked with unwashed eggs still in their shells showed detectable levels of E. coli and Salmonella, while rice cooked with properly washed eggs did not. This suggests that the risk is associated with hygiene practices rather than any poisonous substance in the eggshell itself.

According to the researchers, toxins and metabolites that can adversely affect human health may be present in egg shells. They therefore advised that rice and eggs should not be cooked together in the same medium (pot). For safety reasons, the researchers recommended that individuals boil rice and eggs separately, using different pots to avoid cross-contamination.

Eggshells are mainly made of calcium carbonate, a naturally occurring mineral commonly used in food supplements and considered safe for human consumption when properly prepared.

However, eggshells can carry harmful bacteria such as Salmonella and E. coli, particularly on the outer surface, especially if contaminated with poultry droppings.

These bacteria can cause foodborne illness if food hygiene is poor.

E. coli and Salmonella are common causes of food poisoning. Symptoms often include diarrhoea, stomach cramps, fever, and vomiting. In severe cases, some strains of E. coli can cause bloody diarrhoea and kidney complications. These infections are preventable through proper washing, thorough cooking, and safe food handling.

Research recommends cooking eggs separately. Washing them before cooking and boiling at 70 degrees Celsius helps eliminate these bacteria.

Cooking both together disrupts the ideal cook time for each ingredient, often leaving you with overcooked rubbery eggs or unevenly cooked rice.

It is advisable that one should place the raw eggs in a small steaming basket, sieve, or an elevated heatproof bowl over your cooking rice. This cooks the egg without submerging it in the rice water. (The Nation)