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Crème egg

Calories & nutrition facts

425
calorieskcal per 100 g
Protein4 g
Carbs71 g
Fat16 g
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Nutrition facts

Per 100 g% DV
  • Calories 425 kcal —
  • Protein 4 g 8%
  • Carbohydrate 71 g 26%
  • Fat 16 g 20%
  • Saturated fat 9.7 g 49%
  • Sugars 58 g —
  • Sodium 63 mg 3%

Vitamins & minerals

Per 100 g% DV

Vitamins

  • Vitamin A 56 µg 6%
  • Vitamin C 0 mg 0%
  • Vitamin D 0.6 µg 3%
  • Vitamin E 1.1 mg 7%
  • Thiamin (B1) 0.06 mg 5%
  • Riboflavin (B2) 0.34 mg 26%
  • Niacin (B3) 0.2 mg 1%
  • Pantothenic acid (B5) 0.59 mg 12%
  • Vitamin B6 0.03 mg 2%
  • Biotin (B7) 3 µg 10%
  • Folate (B9) 12 µg 3%
  • Vitamin B12 1 µg 42%

Minerals

  • Calcium 85 mg 7%
  • Iron 0.8 mg 4%
  • Magnesium 27 mg 6%
  • Phosphorus 130 mg 10%
  • Potassium 145 mg 3%
  • Zinc 0.6 mg 5%
  • Copper 0.1 mg 11%
  • Manganese 0.1 mg 4%

Questions about Crème egg

Does a crème egg contain a real egg?

The egg shape and name are a joke: the centre is fondant, not an egg yolk. Ingredients vary, so check the pack if you need to avoid a particular ingredient.

How should you store crème eggs?

Keep them in a cool, dry cupboard, away from sunlight and strong-smelling foods. A warm room can soften the chocolate shell; the fridge is usually unnecessary.

Can you freeze a crème egg?

Yes. Wrap it well and freeze it; let it thaw in its wrapping so condensation forms on that rather than on the chocolate. The filling will be firmer while frozen.

How do you melt a crème egg without burning it?

Unwrap it and warm it in short bursts in a microwave-safe bowl, stirring between bursts; stop as soon as the chocolate and fondant soften. The sugary filling can scorch if heated for too long.

How do you use crème eggs in brownies?

Bake the brownie batter until nearly set, then press halved crème eggs into the top for the final few minutes. Adding them too early can make the fondant melt away into the batter.

What goes well with a crème egg?

Its very sweet fondant and chocolate pair well with bitter coffee or strong black tea. Chopped pieces also make a sweet topping for vanilla ice cream.

Source: CoFID (UK) 17-763 · per 100 g · carbohydrate per EU label, fibre excluded

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