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Internal-Special5739 t1_ja6xgxj wrote

I seem to recall reading somewhere that's how they make them - the 'white' and 'yolk' are solid, injected with an enzyme that will break them down into liquid(ish) then covered in the chocolate shell before they soften up.

Unsure how accurate this is, but it would explain your egg if it missed out on the enzyme part.

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DamnImCam OP t1_jac0i7s wrote

That's interesting! I've also heard that the middle is some weird semi-liquid fondant and after tasting those eggs with that thought...I can see it

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