Eggs in a tray. HANDOUTEggs are the ultimate everyday food: portable, affordable, easy to cook and store, and packed with nutrients most Kenyans need more of. Yet Kenya’s per capita egg supply is marginal. According to Food and Agriculture Organization data, Kenya’s per capita egg consumption stood at just 1.42 kilograms in 2021 — roughly 24 eggs per person per year, or less than one egg every two weeks. So why aren’t we eating more eggs? For decades, eggs were painted with the same brush as dietary cholesterol, blamed for heart disease, and dismissed as risky. But modern nutritional science…