The Weirdest Food on Earth

In Jewish cuisine you can’t actively cook over the Sabbath, from Friday night to Saturday night. Many Jews make a dish called a Cholent (chaw-lent) which is a normal stew made in a slow cooker from Friday evening till Saturday lunch. An addition to the stew is a little odd. On top of the stew, some people add whole eggs which slowly “boil” over night. On Saturday after cooking for about 15 hours the eggs are now brown. They’re chopped finely, mixed with olive oil, salt and pepper and equally finely chopped onion. It smell is quite pungent (think egg in a lunch box) but the flavour is amazing.