Is it Spring yet?

So, tell me. Do you know how they get the yellow cream in the middle of a Cadbury’s Crème Egg?

I am currently eight months along in my fifth pregnancy and crave those chocolate dreams daily. But, alas, in the United States, the stores only sell these alluring delicacies in the spring. It is September. This is where my problem begins.

Last night, well, actually in the wee hours of the morning… (1:37am to be precise,) my husband who knows I have been dying for a crème egg broke the silence of the night with, “I wonder how they get the yellow part of the crème perfectly in the center of the egg.”

Good question isn’t it? How Do they do it?

As long as I can remember the Cadbury Crème Egg has been a staple food for my Easter breakfast, lunch and dinner. It is amazing how popular these crème eggs are. This morning when I woke up, I couldn’t stop thinking about them. So, as per normal morning routine to check email, what’s happening in the world and my daily weather, I did a search on the eggs. Have you ever googled Cadbury Crème Eggs? Wow! There are endless sites and forums about these delectable eggs. There are even tribute sites! I was agog at all the talk, and yet stupefied at the same time.

“How do you eat yours?” was a catchphrase that Cadbury used to market their eggs back in the mid eighties. Want to know how some people replied to that question? Of course you do! Some say they eat the crème with a spoon… a special, tiny spoon just for that job. Others just pop it all in their mouth at once and let the chocolate and crème unite for a divine taste explosion. A few say they carefully cut and divide the egg in half and eat it like a deviled egg. Strangely enough, I found that some even pierce a hole in the egg, and watch the inside drip out, and then eat the parts separately. But I, like many others bite the top of the egg off and then lick out all the crème. Then when I am so sick of sugar I can hardly stand it, I start on the chocolate egg which leaves me so incredibly thirsty; no amount of water can quench it. Why do I eat the whole thing if it does that to me? Well, the answer is universal among all Cadbury Crème Egg lovers. Of all the chocolate eggs produced; this one is truly the classic. Could you really imagine life without them?

Well, back to my quest of finding out how Cadbury positions the yellow crème just so, I have learned some things that all you trivia buffs like me will find interesting. The world was first acquainted with the Cadbury Crème Egg in the early 1920's by the Cadbury brothers, John and Benjamin. People began their passion for the eggs in 1923 when they became available to the public. But the crème egg as we know it today was not unleashed until 1971.

Ok, enough with the history lesson and onto the point of this article… the yellow center. The Cadbury Crème Egg is made by forging a chocolate shell into a half-egg mould. One side of the egg is laid out and filled with the gooey and savory white fondant and a dollop of yellow fondant that simulates yolk. Then, the two egg halves are closed quickly and allowed to cool which sets the chocolate and the crème inside. Somehow the white fondant magically spreads all around the yellow fondant perfectly. The eggs then travel on a conveyor for their final journey to be foiled and packed. And voila, the Cadbury Crème Egg is born!

There you have it folks, the answer to the impossible question that was proposed to pregnant, craving me, who still has an unbelievable urge to eat one of these suckers.

My next phase into figuring these eggs out is this; what flavor is the center crème? This is something we never really think about while eating it. It’s not vanilla, but it is similar. It is a mystery that will leave me googling until I find it out!

So, I leave you with this thought since you know the all-inclusive truth about how the yellow gets in the egg; how do you eat yours?

Contributed by: Amanda Goodall