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deep-fried creme egg (thing)
See all of deep-fried creme egg
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(
thing
)
by
mrichich
Sat Aug 05 2000 at 16:59:24
The creme egg won't melt because the
batter
is
thick
enough, and you fry it
quickly
at
high heat
so the
outside
cooks before the
inside
heats up significantly.
This is also the idea behind
deep fried ice cream
.
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