LAGOS — Registered dietitian-nutritionists have warned Nigerian households against the widespread domestic practice of boiling raw, unpeeled eggs in the same pot while cooking rice, cautioning that the practice poses severe risks of bacterial cross-contamination and foodborne illness.
The warning follows widespread social media discussions where households defended the habit as a cost-saving shortcut to conserve expensive cooking gas, water, and preparation time amid economic pressures.
Public health dietitians emphasized that raw eggshells routinely harbor harmful pathogens, including Salmonella and Escherichia coli (E. coli), derived from poultry droppings during laying.
When unpeeled eggs are submerged directly into rice water, bacteria present on the shells transfer into the liquid and soak directly into the rice grains as they absorb water during early warming phases.
Experts noted that washing eggshells with cold water prior to cooking does not guarantee complete decontamination, as microscopic pores on the shell surface can retain bacteria or crack under heat pressure.
Ingesting contaminated food can trigger acute gastroenteritis, manifesting as severe stomach cramps, diarrhea, vomiting, and fever, with severe strains carrying potential risks of systemic complications.
Health practitioners urged Nigerians to prioritize safety over minor savings on cooking fuel, advising households to boil eggs in a separate container or use an elevated steam tray that keeps eggshells entirely out of direct contact with the rice.
