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eagle4123 t1_ja5p69p wrote

Now I want one.

The foil is impossible to get off neatly, but they are still amazing

3

Gr00z t1_ja5qjnq wrote

Hard-boiled...

14

MarineBand5524 t1_ja5qp5b wrote

Bet you can feel the gritty sugar. God I’d love one. But I’m trying not to for lent. It’s tough lol

2

P7BinSD t1_ja5stls wrote

That means it was about ready to hatch.

3

jack9200 t1_ja66824 wrote

Every Cadbury cream egg I've ever had the cream was semi hard. I've always assumed they should be very creamy but I think it has to do with age or store temp. Who knows. Maybe the chocolate wicks the moisture out of the cream. Who knows.

6

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.

2

Psianth t1_ja8na41 wrote

Replying to jack9200 (#2,044,506)

Have to get them early in the season, and hope they didn’t freeze or overheat in shipping, but yes, they should be kinda liquidy inside and they’re great when they are

2

DamnImCam OP t1_jac0m5r wrote

Replying to jack9200 (#2,044,506)

Really??? This was our first time ever and I was so confused LOL but everytime I've had them, they were somewhat liquidy. Definitely must have something to do with storage or maybe something didn't get mixed right

1