Scott Turner, owner of Scott's Plaice in Gregson Avenue, Gosport, has introduced deep fried Cadbury's Creme Egg's to their menu as a celebration of Easter. Having never even tried a battered Mars Bar, we thought we would head down to see how this delicious standalone item fares when deep fried.
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00:00 We've just around the corner, shop shelves are full of Cadbury's Cream Eggs and their slogan "How do you eat yours?"
00:06 We're here at Scott's Place in Gosport to find out a different way. So how do I eat mine?
00:11 Battered and deep fried apparently. Let's see how it goes.
00:14 Hi I'm Scott, I own Scott's Place in Gosport in British Mary.
00:23 And you've just started selling the deep fried Cadbury's Cream Egg?
00:27 Yes, we started on Tuesday. A bit of an idea obviously, Easter's coming up, what perfect chocolate to do at Easter time.
00:34 We already do the battered Mars Bars, we wanted to add something different. So yeah, Cream Eggs, come on board.
00:41 Natural conclusion. How's the response been to them?
00:44 Yeah, really good. So first day we sold a tremendous amount, we've sold nearly the whole case, which was, there was 48 eggs in there.
00:52 So yeah, that all went, and then through the week they've been going up and up and up. So first Friday since we've been doing them, so hopefully going to sell lots tonight.
01:00 And do you get much feedback from customers?
01:02 Yeah, so we've had quite a few comments on our Facebook post saying that they love them.
01:06 I think it's going to be something that you either love or hate, but yeah, definitely worth a try if you've never had one.
01:14 And have you tried one yourself?
01:15 I have, yes, and I was pleasantly surprised. Not got much of a sweet tooth myself, but yeah, very tasty.
01:22 Do you make the same fries as you cook fish?
01:24 Absolutely not. So we have a complete standalone fryer that we cook anything with chocolate, because if the batter's not fully sealed,
01:32 then all the chocolate's going to leak out into the pan, and then that's going to go onto your fish, onto your sausages, and you don't want that on there when you're eating your bit of fish.
01:41 So you're doing cabbage cream eggs at the moment. Have you ever experimented with any other kind of chocolates or anything else in the past?
01:46 Yeah, we've tried double-deckers, just like in-house, not to sell, and they were quite tasty, so you never know, they may come to the menu.
01:54 Someone suggested the other day that we should try Milky Way, so we might give that a go as well.
02:00 Is there any kind of liquid in terms of chocolate? Is there anything that makes it work better?
02:04 Yeah, so you need something that's nice and chunky, that's got a stable middle, that's not just going to melt and disappear,
02:12 because obviously at the temperature we cook at, it'll just melt into nothing.
02:17 And so yeah, obviously you've got potentially a future Milky Way, but anything else on the radar, chocolate or non-chocolate related?
02:23 We might have a few little specials coming to the menu. We've got some spicy chicken bits coming, and then yeah, with chocolate,
02:31 we might give the Milky Way a go, I think. Definitely, I look forward to trying them.
02:35 Right, here we go, my first ever deep-fried creme egg. A bit worried that it's either going to burn on my mouth,
02:40 or I'm going to look stupid as it all goes in my face, but here goes.
02:43 Mmm, pretty good actually. Not as good of a creme egg as it is, but that is pretty good.
02:55 Comments to the chef?
02:57 So my first experience with a deep-fried battered creme egg, I was pleasantly surprised.
03:02 Actually the gooeyness and the crispness of the outside reminded me a bit of a brownie,
03:06 a nice chunky brownie that we've come through, so yeah, definitely surprised, and yeah, I recommend giving it a try.
03:11 [BLANK_AUDIO]