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At some point in the long history of Easter, Cadbury creme eggs somehow became synonymous with the spring Sunday. But is the chocolate shell filled with glorified sugar all it's cracked up to be? Definitely not. And here's why.
1. It's ridiculously hard to eat.
This thing is messy as f*ck. Unless you're into getting goopy, super sticky "creme" all over your face and chocolate melting between your fingers and in the palm of your hands, a Cadbury egg is not fun to dig into. And all candy should be fun.
2. That yellow "yolk" is shady AF.
Surprise — that's not marshmallow or white chocolate in the center. It's liquid fondant (*shudders*) that's dotted with more food-dyed yellow fondant. No. Thank. You.
3. The chocolate isn't even that good.
Much has been said about the debate between British and American chocolates. But the strongest argument is that British chocolate simply has a higher fat and cocoa content, making it richer and smoother. Chocolate made in America has a larger dose of sugar and ends up being too sweet, less flavorful, and grainer. Bleh. What's worse — the recipe has changed!
4. Caramel beats creme every time.
The only thing that can save this subpar chocolate egg is sweet, smooth caramel.
5. You're better off diving into a bag of mini eggs.
Those little candy-covered chocolate eggs are adorable and so much more satisfying than all that cloying creme.
6. Coffee can't make them any better.
Whoever thought that scraping out the sticky center of a Cadbury egg was a good idea was, well, correct. But replacing it with coffee? Not so much. No one needs remnants of liquid fondant in their espresso.
7. And neither can Oreos.
Oh you thought Oreo creme could save this sucker? Nah. Now, it's just crappy chocolate full of chewy fondant loaded with crunchy cookie pieces.
8. Hell, booze can't make 'em any better.
It's an insult to alcohol when you mix that nasty fondant with it — and then pour it back into the egg. Just no.
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