An increasing number of goose eggs will go on sale this spring as producers seek to cater for growing interest from consumers, retailers and restaurants.
Like Christmas geese, goose eggs are a seasonal product only available from mid-February to July. And one gosling hatchery, Norfolk Geese, has reported that more of its customers are keeping back birds reared last autumn for egg production this spring.
“We’ve seen a gradual increase in farmers producing goose eggs, but I’ve never known interest like this year,” said Eddie Hegarty, partner of Norfolk Geese and vice-chairman of British Goose Producers, part of the British Poultry Council.
“From Cornwall to Essex, there are producers looking to increase availability of goose eggs. We normally expect the first egg on Valentine’s Day. Last spring was early and so were the first goose eggs, but the recent wintry weather could delay it this year.”
Chefs like to use goose eggs for baking and while some consumers boil their eggs, Mr Hegarty prefers an omelette.
“They make a fantastic omelette with a rich colour and gorgeous taste, cooked with a little cream, a few onions and a bit of cheese,” adds Mr Hegarty. “Quite a treat for a family of four.”