Like the goose, the eggs are a seasonal product only available from mid-February to July when days start to shorten and the geese go off lay.

The country's largest gosling hatchery, Norfolk Geese, reports 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," says 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 with the wintry weather they could well be a little later this year."

Chefs like to use goose eggs for baking, consumers often puzzle over how long to boil a goose egg - but for Eddie the perfect way to eat them is in 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."

For information on British Goose Producers, click here.