Cheesegg

Technically, the egg (of the chicken variety, not chocolate) falls into the meat/protein food group. I have just recently come to accept this as fact. I have known for a long time now both the definition of a dairy product and the composition of an egg, and I understand that those two things do not match, but for the longest time I could think of an egg as nothing other than dairy. I mean, when you go to the supermarket, they have dairy coolers and they have meet coolers. Which one do they put the eggs in? Without fail, the eggs are always stored in the dairy cooler. Secretly, I think this has always caused me to wish that the egg actually were a dairy product.

Well, now I (and all the other egg-tormented souls out there) can have it both ways with the introduction of the Cheesegg! From the outside, this revolutionary product has the same appearance of an ordinary egg (white shells, brown shells, large, extra large, grade A … you pick), but it’s the inside of a Cheesegg that separates it from the pack. Yes, that’s right (as those of you with above average verbal and deduction skills have probably already figured out), the Cheesegg contains no egg white or yolk, instead it is filled with 100% cheese!

Oh the possibilities are endless! Cheddar, Swiss, Mozzarella, Provolone, Colby, Brie, Camembert, Feta, Gouda, Monterey Jack, Parmesan, Gorgonzola, Nacho… single serving pieces all encased in a protective egg shell (rather than plastic or wax). Fun to crack and peel like a hardboiled egg (or in the case of Nacho cheese, crack and let it ooze out, like a real egg). You could even combine white and yellow cheeses to replicate the natural egg white and yolk combination.

The individual packaging of each serving means that the protective coating (shell) will remain intact until you should choose to eat that egg. With larger blocks of cheese, you have to break the wax or plastic coating the first time you want some cheese, then let the rest sit unprotected in your fridge.