Chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fäviken 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.)
4 to 6
chicken or 6 duck egg yolks
honey (or to taste)
In This Recipe
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.
I’m a marine biologist who can get a little overly obsessive about cooking projects. If it involves obscure research, strange and unusual ingredients, and more work than you can imagine—I’m ready to party.