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>thousand-year-old eggs vs. Epoisses

The best value in gourmet food comes in the form of alien-looking murky gooey eggs, which may not be for everyone, but if you love creamy, pungent aged cheese...

These eggs' smooth, at times slimy, dark green or dark yellow yolk will titillate and challenge your taste buds the way certain outrageously expensive soft cheeses do, but these little guys will leave your wallet intact. The translucent dark amber wh..., I mean albumen, tastes less funky.

Dirt cheap, these amazing creations are surprisingly common on Chinese restaurant menus and grocery shelves.

Next time you have a party, slip little bits as garnish, or serve as hors d'oeuvres with sparkling wine, and save the raw milk Camembert for yourself.

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