Creme eggs are quite small, are they not. I mean, 40g isn’t very much for someone of my capacity for eating garbage in front of the telly of an evening. But if I try eating more than one creme egg in a sitting, I get an overwhelming sense of bleagh.
And yet, I can easily guzzle more than double the amount of straight-up chocolate without stopping for breath.
I’m 41 and I’ve only just realised the problem - and here’s the wine connection - it’s about balance. The ratio of sugar to fat is all wrong in a creme egg. It’s like a dessert wine that has no acidity, or a red that’s all snarling tannins and no fruit. Or vice versa.
Does anyone else feel the same way? What’s the solution? I mean, egg-wise I’ve been pretty homeless since the demise of the Galaxy Truffle Egg, and there’s another couple of weeks of this metabolic car crash to go. Should I start coating it in butter? Dipping it in ground nuts?