From eggs to egg liquor

As an egg producer, one knows that supply and demand can vary and subsequently your family income. Pushing eggs to market when the demand is low, can bite into farm revenue. That was already realized by the grandmother of Alexander Hollmann. In times of oversupply she used the surplus eggs to make egg liquor and by doing so she circumvented the issue of fresh egg spoilage and was able to market the product at a premium. A tradition Alexander continued to such an extent that actual egg production is on the back burner in favor of producing egg liquor.

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How to get the formula of egg liquor