Egg-Yolk Liqueur: An Adventure in Cooking from Fäviken

February  5, 2013
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)
In This Recipe
  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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Recipe by: Greenstuff