Ingredients :

• The egg yolk — Get a free-range egg if you can — the yolk will be a frank, almost copper orange, instead of the pale, dull yellow of low-end eggs. This color difference isn’t aesthetic: it reflects the concentration of nutrients. If you have any doubt about freshness, submerge the whole egg in a glass of cold water. Does it sink to the bottom? It’s fresh. Does it float up? Trash.
• Fresh garlic — Two to three cloves, and truly fresh. Not powdered, not dehydrated, not pre-chopped in a jar of oil. Allicin — the active compound that sticks to your fingers and hits your nose as soon as you crush it — is only released in raw, freshly worked flesh. Choose firm cloves without green spots in the center. That little green sprout starting to peak through the middle makes the garlic more bitter and less digestible.
• Raw honey — Raw honey, unheated. Supermarket multi-flower honey has often been pasteurized at high temperatures, which destroys a large part of its enzymes. Look for an opaque, thick honey that perhaps has crystallized — that’s a good sign, not a defect. Acacia or thyme honey if you can find it, but any local beekeeper’s honey will do perfectly.