A "Cholent Egg" is a whole egg (w/ the shell) that is left in the Cholent overnight. Let's assume we have a cholent egg that is cooked in a cholent containing meat or chicken (i.e. not pareve).
Normally foods that are cooked together with meat attain a certain status as "meaty" (i.e. the taste transfers so that the fleishig taste goes into the pareve items which give it a level of meaty status). For example, if a potato is cooked in this Cholent, it has a meaty status even if subsequently removed from said Cholent.
So if we boil it down (pun intended), my question is: is a cholent egg like a potato cooked in Cholent, or does the shell somehow protect the egg's status?