Original Saxonian Eierlikör (obnoxiously Delicious East-german Eggnog)





Introduction: Original Saxonian Eierlikör (obnoxiously Delicious East-german Eggnog)

In my first instructable i want to share this very special recipe with you. It is a perfect example of former GDR-cuisine. Although everything was in short supply, schnaps supplies never went dry - to keep up morale among socialist workers.

After years of persuasion the owner and chef of my favourite bar in Dresden inaugurated me to the secret of original saxonian Eierlikör.

Unlike in the US, egg based schnaps is not drunk around christmas but rather in spring and summer (or around easter). It tastes quite different from the eggnog you might know. It is much thicker and sweeter and should therefore be served as a dessert after a big meal.

Have fun with my first instructable! I'm looking forward to your comments or questions.

Step 1: Ingredients

For about one liter of Eierlikör (enough for 20-30 people) you need the following ingredients:

- six fresh chicken eggs of the highest obtainable quality (preferably laid by happy organic chicken)
- five hundered grams of confectioners' sugar
- 300 ml of evaporated milk, fat content should be 10 %
- 1 vanilla pod
- a pinch of salt
- 125 ml of alcohol (as pure as possible) - i used 95% alcohol which can be bought in stores in poland and probably other countries, too. if your local moonshiner can't help you, any other clear spirit will do, but either the finished Eierlikör will have a lower alcohol content or it will be more watery.

The Eierlikör should be served in original east-german chocolate shot glasses (that is shot glasses made entirely of chocolate!). if those are not available, i will suggest an alternative at the end of this instructable.

Step 2: The Separation of the Eggs and the Splitting of the Pod

Carefully open the eggs and separate the yolks from the egg-whites. Put the yolks in a bowl with a volume of more than one liter. You won't need the egg-whites, use them for something else (we gave it to Niels, a german Schäferhund, he loved it!).

Slice the vanilla pod open with a knife and scrape the vanilla seeds out with the back of the blade, add the seeds to the egg yolks.

Throw the salt into the mixture.

Step 3: Add Some Firewater!

Add a good 125 ml of alcohol to the mixture, we didn't have a proper measuring cup at our disposal so we had to use a beer glass ....
Also add the evaporated milk and stir until smooth and yelllow.

Step 4: Sugar!

Now comes the most exhausting part, which is easier if you share the work with someone else... i had help from the lovely sursula :)

Sieve the confectioners' sugar into the egg-mixture while stirring all the time (this is where your team mate comes in handy). This will take a while but is necessary to prevent lumps in the Eierlikör.
As you add more sugar, you will notice a change in consistency which will make stirring increasingly hard.

Unlike me, try not to this outdoors under windy conditions - unless you like sugary messes.

When you're finished refrigerate the Eierlikör for several hours.

Step 5: To Serve and Enjoy!

Pour the finished original saxonian Eierlikör into the chocolate shot glasses, again, try not to make a big mess like us. If you don't have the chocolate shot glasses use egg cups instead and top the Eierlikör off with a small chocolate easter egg.

After getting high on your own supply serve Eierlikör to all your friends and listen to their grunts of indulgence.

The Eierlikör will stay good for 48 hours if refrigerated. Anyhow, it probably won't last this long ;)



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    24 Discussions

    I tried this in Germany on a business trip and it was yummy. If someone can think of a way to make the chocolate shot cups please do an instructable!

    1 reply

    there are forms to make ice-shot glasses. i bet you could fill them with liquid chocolate instead of water. then you will have have chocolate shot glasses after the chocolate has hardened.

    As though 125mL of 95% alcohol isn't enough, is there any way to do this and also pasteurize the eggs? I'm irrationally scared of salmonella.

    3 replies

    Salmonella mostly live on the outside of the eggshell and only some time after the eggs were laid, they start contaminating the inside. So try to buy your eggs as fresh as possible and keep them refrigerated the whole time. You can find a whole bunch of household advices on this topic on the internet.

    If you´re still sceptical, you can also buy pre-pasteurized egg-yolks in foodstores, although I´m not sure if those taste any good. Of course, you can always add more alcohol (either into the Eierlikör, or as a side dish) to kill those mean salmonella (or at least your fear of them).

    yep, like I said, "Irrational". My friends lick cake/brownie/cookie batter all the time and it makes my stomach turn.

    I'll look around for the pasteurized egg-yolk. I also read something about flash-boiling and sous vide, which might all work.


    I read recently that you can buy pasteurized whole eggs. I haven't noticed them in the store where I live, but can't say I've tried.

    Sorry, not really...I mean, you can try the recipe without the alcohol, but I don´t think it will be that good.

    I am a Saxon and I still know that chocolate cups. My mom also made the Eierlikör and it was much better than the one you could buy in the Konsum :-)

    That's an awesome Instructable, never though I will see something from the old eastern Germany here.

    Soon I willl be in Leiptzsch for holiday :-)

    If I'm not mistaken I believe "Kondens Milch" (Picture of carton) translates to condensed milk. This is very similar to evaporated milk but can't they can't be used interchangably in recipes. Both have had around 60% of there water content removed, But condensed milk has added sugar whilst evaporated milk is unsweetened. Would this make a difference? Great recipe Btw.

    2 replies

    since i was there when the eierlikör was made i can say that we chose the right words: what we used is in fact evaporated (that is non-sweetend) milk. Don't use condensed (sweetened) milk, since there is already 500 g of sugar inside and adding even more is probably not the best thing to do....

    sursula is right...it is unsweetend milk. In german, condensed milk means evaporated milk, while the sweetend condesed milk is called "gezuckerte Kondensmilch" (=sugared evaporated milk)...a bit confusing, I know.

    Ahh Eierlikör a taste of the homeland! Here in Connecticut I can buy it in my local liquor store because my area has a high concentration of Polish people. It's nice to know that I can make some if I wish to.

    I'm curious about the difference between the traditional eggnog usually found in the US and this eggnog.

    good excuse to mix some up and find out how different it is... personally!

    Thanx for sharing the recipe.

    - chase -

    btw - anyone know how many varieties of Eggnog there is?

    1 reply

    Eggnog that is made in the US is made with eggs, cream, bourbon, & nutmeg. There are a lot of recipes on the web for this version. Some use rum, some don't use any alcohol at all. The difference is in the ingredients.


    Schade... ich hätte mich gefreut, wenn Du auch die Becher selber machen würdest. das würde mich auch interessieren.

    Aber super Anleitung.... danke Dir :)

    1 reply

    mach ich vielleicht beim nächsten mal :)

    [for those who can´t speak german: mmyers7 asked for an instructables to make the chocolate shot-glasses youself. The next time I make Eierlikör, I might make one for you.]

    Thank you so much for this recipe!

    Eierlikör was my Dresdner Great-Grandma's favourite. We lost the recipe when we lost...well.. her. Her "children" - now 85 and 78 - will be very happy to be able to taste it again! So will the rest of the family...

    I am no culinary prodigy, but your recipe is very encouraging.