Refrigerate the chocolate creme eggs for an hour before frying them, or place them in the freezer for 15 minutes before frying. They are less likely to leak during the frying process if they start out cold.

While the eggs are chilling, prepare the batter. In a small bowl, whisk together the flour, baking powder, milk, 1 teaspoon of vegetable oil and salt. Whisk until the batter is free from lumps.

Fill a medium saucepan with 1 1/2 inches of oil (this will be about 4 to 6 cups, depending on the size of your pan.) Place the pan over medium heat and insert a candy/deep fry thermometer. Heat the oil until it reaches 375 F.

If the eggs are still in their wrappers, unwrap them. Dip an egg in the batter, covering it completely.

Then carefully place it in the hot oil. Cook the egg for about 3 to 4 minutes, until it is golden brown on all sides.

Remove the egg from the oil using a slotted spoon or frying tool and place it on a plate lined with several layers of paper towels.

Repeat this process with the remaining eggs. As you cook them, continually monitor the temperature to make sure it stays around 375 F. If it gets too hot, remove it from the heat briefly, and if it cools down too much let it heat up again before resuming frying.

Serve them with a sprinkling of powdered sugar or a drizzle of chocolate sauce, caramel sauce or berry puree.