Eggs – Lemon Liqueur

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Drinks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the eggs thoroughly and place them together with their shells in a tall container. Squeeze the lemons and limes, pour the juice over the eggs, the eggs must be covered, if necessary use more juice. Put the whole thing in a cool place for 8-10 days, stirring occasionally, the eggshells will dissolve in the meantime.
Put everything through a sieve in a bowl, add sugar and rum, stir until the sugar has dissolved and a cream is formed. Season to taste, use more sugar if necessary. Fill into bottles and let stand for a few more weeks.
I grind the powdered sugar myself with a coffee grinder, the powdered sugar dissolves better!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.