We all have our favourite way of eating a Creme Egg. You can be a nibbler, a chomper, a scooper or like us, a deep fryer. You heard us right, here are Food Network we like nothing more than to experiment with our food – especially when it comes to discovering what you can and can’t deep fry.
With Easter on the approach and everyone baking Creme Egg brownies, we thought we’d do everyone’s favourite springtime choc our way. And here’s how we did it…
Pop your eggs into the fridge for at least 4 hours – longer if you have nothing else to do except wait around for Creme Eggs to chill.
Whip up a cake mix of the boxed variety (this isn’t exactly the height of haute cuisine, so boxed will do). Follow the instructions on the packet but make it much stiffer than if you were actually making a cake. Think custard consistency.
Heat enough sunflower or groundnut oil in a pan to deep fry the eggs. You’ll know the oil is hot enough when a drop of batter sizzles and becomes golden in around 15 seconds. Unwrap the eggs and one by one, coat in the cake batter and very carefully slide into the oil. Only fry one at a time just in case one breaks and the filling ruins the oil.
Once golden, remove with a slotted spoon and allow to rest on a paper towel for at least 5 minutes. Cut open and enjoy your oozing Creme Egg masterpiece. You can lick the plate if you really want to. We won’t tell.