Eierlikör (egg liqueur)
A classic German egg liqueur, the egg yolk and sugar mixture gently heated to a safe pasteurizing temperature over a water bath rather than left raw, which is what makes a homemade version safe to keep for weeks instead of days. Whisking constantly while it heats is non-negotiable, since even a moment of stillness against the hot bowl can scramble the yolks instead of thickening them smoothly.
Christoph's egg liqueur, the yolks pasteurized over a water bath rather than left raw for a homemade version that keeps.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Liqueur
- 6 egg yolks rounded
- 150 g sugar rounded
- 200 ml sweetened condensed milk rounded
- 200 ml grain alcohol or rum, at least 38% ABV rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Set a heatproof bowl over a pot of gently simmering water, not touching the water.
- Whisk the egg yolks and sugar together in the bowl until pale. Place over the water bath and whisk constantly, checking the temperature with a thermometer, until it reaches 70 to 72°C and thickly coats the back of a spoon, about 8 to 10 minutes.
- Remove from the heat immediately once it reaches temperature. Whisk in the condensed milk until smooth.
- Let cool to room temperature, whisking occasionally, then whisk in the alcohol.
- Pour into clean, sterilized bottles. Chill before serving.
Method in the Thermomix
- Put the egg yolks and sugar into the mixing bowl. Insert the butterfly whisk. Whisk 8 min / 70°C / speed 3, until thickened and reaching temperature.
- Add the condensed milk. Mix 20 sec / speed 3, until smooth.
- Let cool in the bowl to room temperature, then add the alcohol and mix 10 sec / speed 3. Pour into sterilized bottles.
Notes
- Never let the mixture exceed about 72°C. This is warm enough to pasteurize the yolks for safe longer storage, but hot enough, if pushed further or left unwhisked, to scramble them into visible lumps.
- Whisk constantly, without pausing. Any stillness against the hot bowl lets the yolks closest to the heat cook faster than the rest, which is exactly how curdling starts.
- Cool it before adding the alcohol. Alcohol added to a hot mixture can evaporate off some of its strength and affects how well it emulsifies.
- It keeps for 6 to 8 weeks in the fridge in a sterilized, airtight bottle, thanks to the pasteurization and alcohol content.
Ingredient substitutions
- Rum can be a neutral grain alcohol, brandy, or vanilla vodka.
- A vanilla pod’s seeds whisked in with the sugar adds a classic flavour note.
- Condensed milk is what gives the classic thick, creamy texture; a plant-based sweetened condensed milk works for a lighter dairy option, though it won’t be strictly the same recipe.
From Christoph Mayer