Egg-Yolk Liqueur: An Adventure in Cooking from Fäviken

By Greenstuff
February 5, 2013
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Author Notes: 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.)

Serves: 4 to 6

  • 12 chicken or 6 duck egg yolks
  • 1 cup light rum
  • 1/3 cup honey (or to taste)
  1. Slowly blend the rum into the egg yolks.
  2. Stir in the honey.
  3. Pass the mixture through a sieve to remove any membranes.
  4. Drink immediately (but not too much or too fast!) or store in the refrigerator.

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