Creme Eggs have been a staple of UK Easter celebrations since they first hit the shelves in 1971 – but not many people know what goes into making them
Creme Eggs are a true Easter staple, with thousands of the sweet treats being bought in time for the celebration this long weekend. But, few realise what makes the inside of a Creme Egg so special.
Despite being one of the UK’s favourite Easter indulgences, not many people can actually explain what goes into creating a Creme Egg. Beyond the evident chocolate shell, its gooey inside remains a mystery to most.
A Daily Star journalist discovered during a visit to Cadbury HQ that it’s not a simple dash of food colouring that gives the Creme Egg’s creamy centre its realistic appearance. A spokesperson from Cadbury reportedly revealed that the yellow ‘yolk’ is made with paprika.
This spice, produced from dried and ground red peppers, makes the gooey fondant resemble egg yolk. However, it doesn’t give off any of the distinctive paprika flavour that those who cook with the spice might expect, which is why most would never guess it was present in the chocolate treat.
Paprika is known for its numerous health benefits, thanks to its rich content of vitamins, antioxidants and capsaicin. This spice also boasts various antioxidants, which combat cell damage caused by reactive molecules known as free radicals, reports the Mirror.
Damage from free radicals is associated with chronic diseases, including heart disease and cancer. Therefore, consuming foods rich in antioxidants may help prevent these conditions.
Paprika is packed with nutrients that can enhance eye health, including vitamin E, beta carotene, lutein, and zeaxanthin. Research has associated a high dietary intake of these nutrients with a reduced risk of age-related macular degeneration (AMD) and cataracts.
This popular spice may also be beneficial for your cholesterol levels. Specifically, capsanthin, a carotenoid found in paprika, could increase levels of HDL (good) cholesterol, which is linked to a lower risk of heart disease. The carotenoids in paprika might also help reduce levels of total and LDL (bad) cholesterol. Both of these are associated with an increased risk of heart disease.
The capsaicin present in paprika could aid in managing diabetes. This is because capsaicin may affect genes involved in blood sugar regulation and inhibit enzymes that break down sugar in the body.
However, there’s not nearly enough paprika in a Creme Egg to reap its benefits from consuming the chocolate delight. But it’s worth considering incorporating this potent spice into your regular cooking.
Paprika is commonly used in European cuisine, particularly in dishes originating from Hungary and Spain. For some culinary inspiration, check out the BBC Good Food website here.
A Creme Egg contains more than 6.5 teaspoons of total sugar, 6g of fat and more than 170 calories per egg. Whilst it may be tempting, it’s best not to overindulge this Easter.