John Myers
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Safe Egg Liqueur, with Recipe Based on Kirsch
The perfect safe egg liqueur, with recipe based on kirsch recipe with a picture and simple step-by-step instructions.
other ingredients if you want something special
- 350 g Powdered sugar
- 1 Btl Bourbon vanilla ; from Oetker
- 200 ml Sweet cream
- 3 tbsp Sanapart or 2 bags of cream fest
- 350 ml Kirsch, or brandy, or vodka
- 60 ml Pure alcohol from a pharmacy
- 50 ml Orange liqueur; Grand-Marnier from Aldi or Hofer; or Cointreau
- Coffee Liqueur,
Preliminary remark
- Some cooking enthusiasts are not sure how long a homemade egg liqueur can keep. I can safely say that if you make it like this one, it will last for many months. Unfortunately, the freshness of the liqueur then decreases somewhat. The alcohol in the liqueur kills all germs, including salmonella, if they get into it.
- First you boil water and let it cool down a bit, it should be around 70 to 80 °, you pour it over the healthy eggs, then the eggs are almost sterile from the outside. The eggs are then separated, used elsewhere or discarded. Gently stir the eggs in a mixing vessel and pour the alcohol over them, set aside, wait 1 hour, now there are no more germs in the egg yolk.
- Then beat the icing sugar for at least 7 minutes on the whisk at the highest level. Separately whip the cream with the Sanapart only a little, it should not be completely stiff, stir in the vanilla sugar and add it to the egg / sugar mixture, mix on the lowest level of the whisk.
- Now the kirsch is added, but only stir in with the whisk. If you want the liqueur a little thicker, you can warm it up over a water bath, but be careful, never boil it … the egg yolk will then coagulate. If you like it, you can flavor it with orange liqueur or coffee liqueur.
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