Let’s give it up for the egg, a humble, shell-bound miracle that’s delicious poached, fried, whipped, baked or scrambled.

The egg is a beloved dish across the world. In Tanzania, it is a major player in the chips Maayai dish while in Kenya we love to take it hard-boiled or fried and in our chapatis in what we call a Rolex.  

Let’s start with poached eggs, hard to make, easy on the eye and not that complex in taste considering how much effort goes into making them.

Contrast that with scrambled eggs. All you need is a pan and some milk and you can proceed to whip them to your preferred consistency.

Heck, even a five-year-old can make them and still call it play. They can be wet, fluffy, cheesy, spicy, or tragically dry depending on how much you respect the pan.

Add some chilli, swirl in cream, toss on herbs, or drown them in ketchup. They are delicious either way.

Deviled eggs are quite delicious and not as hard to make as poached eggs. Just boil the egg, slice it then whip the yolk.

You can keep it classic with mustard and mayo, or go rogue with avocado, bacon bits, or a dash of hot sauce. All this is to give the yolk some character while the whites remain untouched. 

Then there’s shakshuka, eggs in full-blown drama mode. They don’t just sit in a pan. They simmer in a saucy opera of tomatoes, garlic, onions, and chilli.

Born in North Africa but adopted globally by brunch hipsters and flavour-chasers alike, shakshuka is the egg’s moment in the spotlight.

Crack a few eggs into the bubbling sauce, watch them set, then scoop it all up with crusty bread and enjoy the work of your hands.  

Don’t sleep on sunny-side-up eggs. They’re deceptively simple. Cook them just right, and you get crispy whites and a runny centre made for toast-dipping bliss.  

Eggs aren’t just food. They are a global language of love.

They show up at every table, across generations, across social strata. They can be your 5-minute fix or your Sunday slow ritual.

You can eat them with your hands, with silverware, or straight out of a pan while standing in your kitchen like the emotionally complex adult you are.

So here’s to the egg: cheap, cheerful, and endlessly versatile. One egg, infinite possibilities. This is your weekly reminder to enjoy them in all their glory.