Why I Stopped Boiling Eggs Together With Rice, Spaghetti or Noodles — And Why You May Want to Rethink It Too

For many Nigerians, boiling eggs together with rice, spaghetti, noodles or even Jollof has always been a normal kitchen shortcut. It saves gas, saves time, and for most households, it’s simply the way things have always been done.

But with more information now available about food safety, some people are beginning to rethink the habit — and for good reason.

One of the major concerns is the bacteria that can sit on the eggshell. Eggs often carry organisms like Salmonella, E. coli and Staphylococcus aureus, either from the hen or from handling during storage and transportation. Ordinarily, many assume that once the water gets hot, everything harmful is destroyed.

While boiling does kill most bacteria, it doesn’t provide a complete guarantee in every situation.

Here’s what many don’t realise:

• Salmonella and harmful E. coli can’t survive proper boiling. Once temperatures get to about 65–70°C, they are wiped out.
• Staphylococcus aureus, however, poses a bigger challenge. The bacteria die when boiled, but the toxin they sometimes produce does not break down, even after long cooking. If the egg was already contaminated before it entered the pot, the toxin can remain active.

Other problems people overlook include:

• Cracked shells: When an egg cracks during cooking — which happens frequently with Jollof or pasta — whatever was on the shell can easily leak into the food.
• Uneven heating: In dishes like rice, eggs sometimes sit at the bottom or get covered, meaning parts of the shell may not be exposed to boiling temperatures the entire time.
• Cross-contamination: Using the same spoon to fish out the eggs and stir the food can transfer bacteria straight into the pot.
• Washing eggs before cooking: While it removes visible dirt, it can also spread bacteria around the shell and even push some into the pores if scrubbed too hard.

So what’s the safest option?

Even though boiling destroys most live bacteria, these risks — especially the heat-resistant toxins and cracked-shell contamination — are enough reason to rethink the practice.

A growing number of home cooks now prefer to boil their eggs separately in a small pot. Some even use an electric kettle to save time.

It may feel like extra stress, but the peace of mind that comes with knowing nothing from the eggshell is mixing with your food is worth the small effort.

Old habits may be hard to break, but this one might just be worth letting go.