Eggs are a vital source of essential elements for humans, and they are also an important source of exposure to toxic elements. Thus, levels of trace elements must be determined accurately and fast. Compared to highly sensitive analytical techniques, suitable sample preparation is still important. Unfortunately, less attention has been given to the digestion method. The consensus seems to be that the higher concentration and the greater dosage of acid result in the better effect. However, that is not the case in our opinion. The objective of the present study is the development of a green, convenient, easy to implement digestion method for egg samples. [ABSTRACT FROM AUTHOR]