It’s That Time of Year Again
POSTED IN: Randomness
I went into a convenience store today and saw one of my old friends…the Cadbury Creme Egg.
This little chocolate egg is one of the reasons I look forward to Spring every year. It’s one of my vices. I can’t walk into a store and see them at the counter without buying one.
Did you know…
- Over 300 million eggs are produced each year
- The Cadbury Creme Egg plant at Bournville can ‘lay’ 66,000 Creme Eggs every hour – more than 1.5 million eggs a day
- The fondant filling is solid when the eggs are made, then injected with an enzyme which causes it to liquify into the gooey substance found in the finished product.
- The Cadbury Creme Eggs you buy here in the US are actually smaller than the ones made in the UK and purchased around the world
Go ahead, Leave a comment if you enjoy these little chocolate eggs too.
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Visit My Website
February 20, 2008
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Speaking of the smaller Cadbury eggs, did you see the thing on Conan last year when Ryan from “The Office” appeared to talk about that conspiracy? It was frickin hilarious.
Visit My Website
February 20, 2008
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Ha ha…no I hadn’t seen that video! Thanks for the tip!
Brad
bradruggles’s last blog post..Cadbury Creme Egg CONSPIRACY!
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February 21, 2008
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Brad, I love them! Can’t wait to get my hands on this years egg.
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February 21, 2008
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Wait… EVERY time you see them?
How many do you eat a year? I can only do 1 or 2!!
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February 21, 2008
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Ok, so maybe EVERY TIME is a little bit of an exaggeration.
Brad
bradruggles’s last blog post..What’s Happening In The World Right Now
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February 21, 2008
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I definitely love these eggs but is it really time for them already?
Devon’s last blog post..An Evening With Ramon
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February 21, 2008
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Never too early for a Cadbury egg. It’s tragic enough that these aren’t year-round novelties. I’m encouraged by the lengthening season. If we’re lucky, they’ll start stocking them on Dec. 26 next year.
Stephen’s last blog post..ALSO Coming Soon to a St. Paul’s Near You
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April 10, 2008
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Heyy, do you happen to know what the enzyme is called?
The one that makes the inside all yummy and gooey..
Would be very thankful if you could find out for me