Easter’s most essential egg?

While the price of eggs has people scrambling to find alternative items to dye for Easter, those eggs are not really the most iconic ovoid harbingers of the holiday. That honor belongs to the Cadbury Creme Egg, that delightfully gooey concoction that is loved around the world. Eater takes a look at how the Cadbury Creme Egg became popular in the United States even while other Cadbury products never enjoyed the same success.

I remember the first time I had a Creme Egg, the chocolate shell cracking to reveal a creamy center that satisfied even my monstrous sweet tooth so well I could barely finish the whole thing. However, the product that is offered in the US is not exactly the same as that enjoyed in the UK because in 1988, Hershey purchased the rights to make and distribute many of Cadbury Schweppes candies in the US, including the iconic Creme Egg. Most candy aficionados agree that the US versions of the Cadbury products are not as creamy, have a more waxy texture, and simply don’t taste as good. Having had Cadbury chocolate from both countries, I concur in this opinion. We are getting the short end of the stick.

People love the Creme Egg so much that they have developed recipes that makes use of the product in other confections. The EYB Library contains about 15 recipes that use Creme Eggs, ranging from faux Scotch eggs to milkshakes to fudge and the cute Cadbury Creme deviled eggs from Serious Eats by Jessie Oleson Moore pictured above. I can’t imagine making them any sweeter than they already are, but apparently there are people with an even more voracious sweet tooth than mine.