LET’S CELEBRATE WORLD EGG DAY WITH A FRENCH CLASSIC
In kitchens from Dakar to Delhi to Dijon, the humble egg holds pride of place — whether scrambled, poached, baked or boiled. From Africa to France to India, eggs are a staple of diets and can be used in countless versatile and delicious ways – for breakfast, lunch, dinner, snacks and even in beverages. And today, the world comes together to celebrate this unassuming culinary hero on World Egg Day, a global event dedicated to honouring the mighty egg and everything it represents. In France, this celebration takes on a particularly delicious twist, as chefs and food lovers turn their attention to one of the country’s simplest yet most elegant creations: œufs mayonnaise.
World Egg Day was first established in Vienna in 1996, when it was decided that the second Friday of October would forever celebrate the power of the egg. Since then, this annual event has grown into a worldwide movement, from farmers to chefs to nutritionists, highlighting the egg’s exceptional versatility, affordability, and nutritional value.
From rich North African shakshuka to Indian masala omelettes, from Japanese tamago sushi to the classic French omelette, eggs bridge continents and cultures. According to the International Egg Commission, the global average person eats more than 180 eggs per year, making it one of the most widely consumed and accessible protein sources on Earth. They are naturally rich in high-quality protein and packed with vitamins such as B12, D and choline, key nutrients for brain development and overall well-being.
As celebrations take place today across every corner of the world, egg fans are finding creative ways to honour this nutrient powerhouse: recipe challenges, cooking demonstrations, and social media campaigns under the #WorldEggDay banner. Yet in France, the spotlight shines on a dish that encapsulates the spirit of simplicity and excellence: the œuf mayonnaise.
The œuf mayonnaise revival and its annual championship
A staple of Parisian bistros since the early 20th century, œufs mayonnaise are a study in restraint and precision. The recipe is deceptively simple: a hard-boiled egg, sliced in half and topped with a generous spoonful of homemade mayonnaise. The magic lies in the details, eggs boiled for exactly nine minutes to achieve a firm yet creamy yolk, mayonnaise whisked by hand to achieve a silky, balanced texture, and perhaps a sprinkling of herbs like chives or tarragon for colour and aroma.
To protect and promote this quintessential French starter, the Association de Sauvegarde de l’Œuf Mayonnaise (ASOM) was founded by food critic Claude Lebey with the goal of “preserving the authenticity and reputation of the œuf mayo and passing it on to future generations.” Revived in 2018 by a group of gastronomes, the association organises the Championnat du Monde de l’Œuf Mayonnaise, the world championship for the dish; held annually in Paris.
Only chefs who feature œuf mayo on their menus can compete, and participants are chosen by ASOM’s board. The judging is meticulous: eggs must be cooked through but not overdone, the mayonnaise homemade and served in ample quantity, the dish fresh, balanced, and beautifully plated. Regional contests in Brittany and Nouvelle-Aquitaine have joined the line-up in recent years, showcasing regional twists while remaining faithful to the ASOM charter.
This year, the tradition is crossing the Atlantic. On 20 October, Montréal will host the first Championnat du Québec de l’Œuf Mayo, organised by ASOM’s Québec delegation. The event promises an afternoon of gourmet fun, creativity, and friendly rivalry, as chefs reinterpret the classic with their own local flair.
The current ASOM charter details every detail of what makes the perfect œuf mayo: large eggs of impeccable freshness, a soft but set yolk, smooth mayonnaise that coats without drowning, and a presentation that invites both appetite and admiration. The temperature, too, matters: never too cold to mute flavour, nor too warm to spoil texture.
As World Egg Day 2025 unfolds today, celebrations around the world remind us that food doesn’t need to be elaborate to be extraordinary. Whether it’s a street-side egg roll in Mumbai, a shakshuka bubbling in Casablanca, or a perfect œuf mayo in a Paris or Montréal bistro, the egg remains a universal symbol of nourishment, creativity, and comfort.
Image credit: Sincerely Media - Unsplash
Image credit: Yoav Aziz - Unsplash