Eggs have been associated with Easter for thousands of years and they are still proving popular today, with 170m hens’ eggs eaten over the Easter period, dwarfing the 80m chocolate eggs consumed.

However, egg producers reckon the impressive rise in sales of around 5 per cent this year is down to the egg’s new billing as a ‘Superfood’, following a scientific study published in March, showing that eggs are one of the most nutrient-dense foods available, being a rich source of protein, packed with essential nutrients thought vital to good health, particularly vitamin D, vitamin B12, selenium and choline.

Andrew Parker, Chairman of the British Egg Industry Council, said, “This is absolutely cracking news for the egg industry. Shoppers are enjoying a traditional Easter treat, with the added benefit of knowing they’re eating a new superfood.”