First recorded in the village of Teller Town during an intense period of fogs during one winter on Egg Island and attributed to the minstrel Dewi. It consists of a mixture of egg yolks, honey and cream well blended and vigorously whisked or shaken into a rich, fairly thick beverage. In may ways it resembles an uncooked custard, the ingredients are nearly the same. It stimulates the appetite, invigorates the spirit, and tastes wonderful. While enjoyed to some degree in all seasons, it is especially valuable during the fogs. Tradition has it that those suffering from Island Fever were able to enjoy this, when all other desires for food or drink were gone. In addition to being something they would eat, it also showed health benefits, lifting the spirits of the afflicted and providing both energy and alertness. All sorts of variations have appeared since that first simple mixture. Some add spices if they have them, like nutmeg and cinnamon. Some use the expensive and rare sugar crystals instead of honey, and some add one of an assortment of alcoholic beverages, such as rum, or brandy. While variations abound, one almost universal truth exists - it is beloved of nearly all who drink it.
Separate the yolks from the whites of an egg and whisk until blended and frothy. Whisk in the honey. Add in cream and beat well, it should be pale in color and foamy. Chill for several hours if possible, then whisk or shake again to foam.
Mostly known as a remedy for Island Fever it is consumed during the fog season on Egg Island
Consumable, Food / Drink
The ingredients are commonly available in most of the world, the actual beverage is less well known.
Raw materials & Components
- Egg yolks
- Sweet cream
- Spices if available and desired
- Optional - alchoholic beverage of choice
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