dinners ready

I'm trying to wrap my head around the taste and texture of this. I may end up trying it. I've done so with culinary monstrosities before, including cola pickled eggs, and marmite on bananas.

But I can't see the taste being bad at all. Egg whites are as neutral a flavor as it gets. All you're really going to taste is the pb&j. So it's little different film spooning both up and eating it.

But the texture, that's where I'm having difficulty. See, I've had some pb&j oddities before. Notably fried in a donut hole, on a dog milkbone, encased in chocolate, and between two pieces of bologna. That's just a partial list. So when I say I'm not certain whether or not the texture would be a bad thing, that's saying something.

I think it would be neutral in enjoyment. Nothing bad, but nothing worth repeating either. But it could be that the oiliness of the pb might make the egg slide around in an outputting way. And it could be akin to rum soaked raisins in peanut butter balls, which is amazing as long as you let the raisins dry well after having the rum plump them up. It's basically a pb fudge with those chewy little bursts of spiced rum flavor and the sweet fruitiness of the raisins.

And that texture is delightful, to me.

So I'm up in the air on this one

Those Jeggs look cold. Someone should edit some jeans on them.