My first thought was breakfast fare. Fried eggs, scrambled eggs, soft boiled eggs. But I wanted something more eggciting. I wanted brunch. Brunch locations are now as abundant as spring daffodils – so I randomly picked Kontur in Limpertsberg.

I have never ordered eggs benedict - so I knew today was the day. But I also wanted the creamy scrambled eggs served in a thick slab of brioche and topped with Parmesan sauce. In the name of thorough journalistic investigation, I ordered both. Lest you think I can’t control myself, I ordered a black coffee instead of a fancy latte.

If you are as indecisive as I am, you might want to read the menu online before you go, to avoid spending an hour deliberating between flattened croissants topped with poached eggs and guacamole, or ‘morning in Tokyo’ with poached eggs, halved avocados, roasted mushrooms and spinach topped with black sesame or any of the other many tempting options.

I could actually have completed an egg hunt there and then, but that didn’t seem fair. So two egg dishes down, I waddled off to continue my hunt. Hours later, I was ready for another obvious pick - an omelette. I didn’t look for a location online, I did it the old -fashioned way, by walking around by foot and looking at menus posted in windows. Frankly, I needed the exercise.

Even so, I wasn’t hungry enough when I passed the Café Français or Oberweis, although both offer omelettes with fries and salad. Either would have suited, because I was hungry for somewhere well established and traditional, not the contemporary type of cozy which is too minimalist for me. I wanted upholstery. Curtains. Heavy chairs. History. So I went to Um Dierfgen, which has been popular with locals and visitors for over 50 years.

So popular that there was no table left when I stepped inside. I must have pouted, because the smiling staff said they could accommodate me if I didn’t mind sitting at counter. My whole body sighed as I sat down and took in the warm, rustic atmosphere. There were plates and pints and wine glasses on crowded tables, where families and friends with napkins in their laps and elbows off the table were enjoying hearty fare. The hum of conversation rose up through the air, mingling with the heavenly smell of french fries, ham and Bouchée a la Reine.

Three egg-dishes down in one day, I had to surrender. I walked another 5,000 steps, skipped dinner, and was raring to go again the next day.

Since I already picked the low-hanging fruit – traditional breakfast and brunch fare, I wanted to think beyond the obvious.

My thoughts and feet led me to Come a la Maison, where it was almost painful not to order my absolute favourite, the truffle pizza. But I was on a mission, and needs must. I had to choose the Carbonara. Creamy, comforting carbonara, made with egg yolks. I wisely split a portion with my son. I wasn’t being ‘good’’ - I was saving room for dessert.

My carbonara was prepared by an award-winning pasta chef, and I could tell. My son told me to quiet down my ‘mmmmmm, mmmmmms’ to avoid irritating fellow diners, but I think they were too focused on their own food to have noticed.

Finishing here with a tiramisu would have perfect, but unsportsmanlike. A hunter must hunt! My next prey was a fabulous egg-filled flan from Fischer. I made short work of the short pastry, wiped off the crumbs and set off again.

I needed caffeine by this stage, so when I passed by the cleverly-named ‘T Zone’ and saw the toppings they offer on cold and hot brews, included ‘egg pudding’, I knew what I must do. I was glad for the certainty – otherwise, I might still be standing there, deciding between the brown sugar cream brulee and the matcha with cream cheese.

I was happy with my choice, and inspired to find a perfect ‘topping’ for my egg hunt too. I suddenly knew how to wrap things up. Instead of walking past Namur as I usually do, I walked in for a pastis de nada. They were sold out, so I got an achtchen, which is also filled with egg pudding. And I got much more than that. I rediscovered this wonderful spot, full of charm and elegance. I took a seat and wrote this article from there.

This is why it’s good to give into spring impulses and try something new. It can lead to delicious discoveries!