When I was young, top cycling time-trialists would beat egg yolks with glucose powder (from the welfare state tins) and a slosh of brandy, and down it before a race. "For energy and stamina" And during 12 or 24 hour races.
At Christmas, Mum's egg flip was famous: Egg yolks, condensed milk and cooking sherry (take your own bottle to the off-licence to be filled). Got the cats tipsy.
These days, add to scrambled eggs, make custard, mayo or hollandaise.
Hollandaise is easier - ignore the rubbish about reducing vinegar and herbs, just use lemon juice - and more versatile as you can use it hot with veg like asparagus or broccoli or new potatoes instead of butter. Especially if you add a little bit of grain mustard.
I need a blow torch...