From Hugh Meteyard, Theydon Bois, Essex, UK
I appreciated Tom Gauld’s proposed standard model of confectionery Easter egg structure. However, I fear it needs a rethink: I have an egg that, while possessing the chocolate shell exterior, fails to match any of the interiors mentioned by Gauld, as it contains a number of multicoloured sugar-coated chocolate sub-ovalic particles (Smarties) (11 April, p 47).
