- 1 egg yolk
- 2 or 3 grinds black pepper
- 1 tablespoon Worcestershire sauce
- 1 1/2 ounces port
- Celery salt to taste.
- Slip the unbroken egg yolk into a 4 to 6-ounce wineglass, sour glass or champagne saucer glass. Season with pepper, add the Worcestershire sauce, and pour in the port. Season to taste with celery salt.
- When drinking, the egg yolk should be swallowed whole.