Ingredients :

• The Garlic — Choose organic garlic, preferably local. Not the small anemic cloves in plastic netting — use big purple or white heads, the ones with character. Organic garlic has thinner skin and firmer flesh, holding up better to fermentation without turning mushy after three days.
• The Honey — Raw, unfiltered, unpasteurized — this is the only real constraint of this recipe. Transparent liquid supermarket honey won’t work the same: it has been heated, and its enzymes are dead. Go to a local beekeeper or an organic store. It should be thick, cloudy, with residue at the bottom of the jar.
• The Egg Yolks — Six yolks from free-range chickens, the freshest you can find. The color should be deep orange, almost reddish — a sign that the hen ate outdoors and moved around. Pale lemon-colored yolks are a no-go. Freshness matters here because the eggs will never be cooked.