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 ;)