Overview
- The centre is a soft fondant engineered to resemble egg white and yolk.
- The fondant is a creamy icing made from sugar, glucose syrup and water, with the yellow ‘yolk’ tinted using paprika.
- Each 40g egg has 177 kcal, 6.2g fat (3.5g saturates), 29g carbohydrates, 26.5g sugars and 0.06g salt.
- NHS guidance caps daily free sugars at 30g for those over 11, making one egg close to the full allowance.
- Mondelez says roughly 220 million Creme Eggs are bought in Britain each Easter, with over 500 million made annually worldwide and an estimated £70 million spent in the UK.