If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fävaken Magasinet, serves homemade liqueurs after dinner, regularly including one made from duck eggs. Duck eggs are a great choice, because the yolks are relatively large in comparison to the whites. But there are some wonderful, rich chicken eggs on the market in many places, and they make a good substitute. The end result is simple to make and a lot boozier than eggnog.
(This recipe was adapted from Fävaken by Magnus Nilsson, Phaidon, October 2012.
Chef Nilsson’s recipe uses a by weight ratio of 5:5:1 for egg yolks, rum, and honey.)
Serves 4 to 6
- 12 chicken or 6 duck egg yolks
- 1 cup light rum
- 1/3 cup honey (or to taste)
- Slowly blend the rum into the egg yolks.
- Stir in the honey.
- Pass the mixture through a sieve to remove any membranes.
- Drink immediately (but not too much or too fast!) or store in the refrigerator.
Avocado toast, amplified.
Wine to go, without the box.
Herb rubs, fresh and dried.
Make better cookies.
Tea Thyme Soda