Apparently it is possible to batter a cream egg in the same way as deep frying a mars bar. I wonder how it is that they don’t completely melt during cooking? Either the batter insulates them or they’re not heated for long enough to melt.

Freeze the eggs for a while before battering?

That’s the whole point of battered fish. The batter is a poor conductor allowing the fish to steam. Battered sausages are the weird idea.

Battered sausages are the delicious idea.

fixed..

We don’t do cream eggs in Brizzle anymore cos they shut down the factory to move it to Poland after saying this wouldn’t happen an they also had the audacity to change the choc from the milk tray to something nasty 🙂

It was bad enough shutting down the coal industry and importing from Poland, but cream eggs….????

Cream eggs appear to shrink every year. I gave up on Cadburys’ ‘chocolate’ many years go.

My old local chippie wouldn’t deep fry cream eggs in case they exploded :s

ohnohesback – Member
Cream eggs appear to shrink every year
ditto, thought it was just my bite was getting bigger,think all chocolate bars are the same

I miss the smell of the chocolate on my commute it was one of those weird things that you don’t notice till its gone 🙁

My old local chippie wouldn’t deep fry cream eggs in case they exploded

Just use battery cage eggs.

Taxi!