Egg-Yolk Liqueur: An Adventure in Cooking from Fäviken
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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.)
- Greenstuff
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.
- Pass the mixture through a sieve to remove any membranes.
- Drink immediately (but not too much or too fast!) or store in the refrigerator.
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