The Cadbury’s Creme Egg is an Easter treat with which many folks in the UK are absolutely obsessed, and such is the fame of this confectionery miracle, it even has South African fans – who hunt their free-range Creme Eggs down in the few select local stores that stock them. But be warned – scoffing one whole is not recommended by the manufacturer...
“Who are these people out there eating them whole? You’re asking for death by Creme Egg,” Shaheed Khattak, a systems maintenance engineer on Cadbury’s production line says. He maintains there is only one official way to eat the delicious monster: “You have to bite the top, eat out the centre and then eat the shell on its own. Obviously.”
And Khattak would know. The 22-year-old, who lives in the Saltley suburb of Birmingham, has been helping make the chocolate eggs himself for six years. And before him, his uncle worked on the same team. “He used to bring home boxes of Creme Eggs for me as a kid. I was addicted to them,” he recalls.
These days he isn’t quite such a fan - making 1.2-million Creme Eggs every single day will do that to you. “You get sick of looking at them. You get sick of the smell to be honest; that is the worst bit,” he recoils. “You walk in and see the fondant cream oozing into the depositor and think I can’t handle it today.”
