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One Brown Egg On A Blue Plate

The egg is brown because I cooked it following a Yemenite Jewish recipe for a Shabbat stew or cholent. I learned it from Temenii friends when I lived in Israel.

If you place whole raw white eggs, in the shell, in the bottom of the pot and slow cook the cholent for twenty-four hours, the interior of the eggs turns brown and they get a very delicious flavor.

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Uploaded on February 5, 2023
Taken on February 2, 2023