Pimp'd my Creme Egg! **UPDATED**

My god I feel sickly just looking at that, the filling in those is so sweet. :(

Valkia reminds me of a couple of my mates where the term 'sweet tooth'. 4-5 sugars in tea/coffee, mixing Robinsons/Ribena with lemonade.

Eugh!
 
I can barely managed a normal sized cream egg they are so sickly, never mind that beast!

Good work though, I appreciate the dedication that went into making that. :)
 
Nice effort, but not as good as http://www.pimpthatsnack.com/project/302/ ;)

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Awesome OP, but... How are you going to eat it?

You could try:

Step 1: Hard Boil an ordinary chicken egg.
Step 2: Dip it in melted chocolate to give it a nice chocolate coating, mmm.
Step 3: Wrap it in some easter egg foil.

Step 4: Give it to an innocent little child.
Laugh.

Needs to be a pickled egg, although that might actually be nice.
 
well good job, however....

The egg itself is now proportionally incorrect, you see the amount of cream to chocolate in a normal egg is 1.5:1.

Your egg has a cream to chocolate ratio of like 50:1

I therefore do not consider this to be a legitimate cream egg. You need to wrap some more chocolate around it !!
 
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well good job, however....

The egg itself is now proportionally incorrect, you see the amount of cream to chocolate in a normal egg is 1.5:1.

Your egg has a cream to chocolate ratio of like 50:1

I therefore do not consider this to be a legitimate cream egg. You need to wrap some more chocolate around it !!

Never got into the algorithm of a Creme Egg before. Its chocolate with creamy substance inside, as long as it's in there - all I care about
 
Just testing your self discipline :P I couldn't ever stop eating chocolate. Funny but i'm heading your way on the weekend, picking a mate up in Wigan

:eek: tbh I have gone off creme eggs far to sweet for me these days, think its the fondant centre, I can discipline myself to anything, giving up a lot of things for Lent, Alcohol/Chocolate/Sweets/Crisp they are all vices

Also eating an egg that big would =

diabeetus.jpg
 
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well good job, however....

The egg itself is now proportionally incorrect, you see the amount of cream to chocolate in a normal egg is 1.5:1.

Your egg has a cream to chocolate ratio of like 50:1

I therefore do not consider this to be a legitimate cream egg. You need to wrap some more chocolate around it !!

This is true. The outer walls are too thin!

I'm intrigued as to how the hell you managed to stick the two halfs back together without glooping everywhere?
 
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