Only available for a very brief period in early spring, these black-headed gull's eggs are a fleeting luxury. They have an intriguingly delicate flavour and are richer and gamier than hens eggs with yolks of vivid orange. The eggs are picked by licensed 'eggers' from marshes and solents around the country and ours are sourced from the Yorkshire Dales. What a delight it is when the season arrives around the beginning of May; it only lasts three or four weeks so don't linger if you want to try this delicacy. 

Try soft boiling the eggs and eating with a touch of celery salt and some English asparagus to dip into the yolk. Three and a half minutes in boiling water is all they need before being plunged straight into ice water, this will soft boil them perfectly. You can also use them when making your canapes as they are the perfect ingredients to create these one-bite-sized dishes.

To find out more about these eggs, read our blog about Wild Gull's Eggs.