http://www.theage.com.au/entertainment/ ... 1db7y.html
British shopkeeper has found a way to pack a greater calorie punch this Easter - by dropping a creme egg in the deep fryer.
At his chip shop in the Yorkshire town of Doncaster, Martyn Bilby's battered and fried creme eggs are proving a hit, although he admits it can be a tough sell.
"They turn their noses up at first at the idea, but once they try them they eat their words and agree that they are really tasty," Bilby told Britain's The Star newspaper of his crispy creations.
Advertisement: Story continues below "It is effectively putting something like a doughnut shell around the egg. The idea is to eat it quickly while the batter is still hot, and before the chocolate inside begins to melt. If you let them go cold it can get a bit soggy in the middle."
The hot chocolate bite is estimated to double the 173-calorie count of the traditional Cadbury creme egg, which is made with a thick milk chocolate shell, filled with a white and yellow fondant.
"I'm not saying they are healthy, but it is something for a treat," Bilby said.
It's not the first time Bilby has plunged foods other than fish and chips into the oil, with his fried fruit mince pies selling well during the Christmas period.
Bilby plans to donate to charity the proceeds from the sale of the eggs.
