How to Make Egg Oil at Home
Hard boil 6 eggs for 15 - 20 minutes., Separate the yolk (yellow portion) from the whites (albumen) with a spoon., Mash the yolk into a shallow frying pan., Heat on low flame., Persist., Cool., Filter the oil., Utilise.
Step-by-Step Guide
-
Step 1: Hard boil 6 eggs for 15 - 20 minutes.
Peel after natural cooling and cut in halves. -
Step 2: Separate the yolk (yellow portion) from the whites (albumen) with a spoon.
You may use the whites for any food application instead of wasting. , Try to break down as finely as possible. , Continue to cook until the entire mass becomes dark and starts to smoke/smell.
Stir and mash periodically. , Continue heating until all the proteins are burnt black and the oil oozes out.
It will take a long time before this happens.
At this stage you will observe a lot of pungent smoke. , Allow the pan to cool to room temperature. , Squeeze the oil, filter it through a fine cloth or a strainer.
Store in a clean, dry glass or ceramic (not metal or plastic) bottle.
Use a nylon or synthetic cloth to filter as cotton tends to absorb a lot of oil which would be wasted.
If there are any solid particles you see in the oil, filter again to ensure you have only clear, transparent oil.
Avoid any exposure to water or dipping anything inside the bottle for a longer life.
You can store refrigerated up to three years or at room temperature up to one year.
If handled carefully, the oil remains sterile up to 5 years. , Use this oil for a head massage once a week for hair fall, dandruff & graying or to treat acne.
Always use a clean, dry spoon to prevent moisture contamination.
You can also use this oil on minor burns, cuts and wounds. -
Step 3: Mash the yolk into a shallow frying pan.
-
Step 4: Heat on low flame.
-
Step 5: Persist.
-
Step 6: Filter the oil.
-
Step 7: Utilise.
Detailed Guide
Peel after natural cooling and cut in halves.
You may use the whites for any food application instead of wasting. , Try to break down as finely as possible. , Continue to cook until the entire mass becomes dark and starts to smoke/smell.
Stir and mash periodically. , Continue heating until all the proteins are burnt black and the oil oozes out.
It will take a long time before this happens.
At this stage you will observe a lot of pungent smoke. , Allow the pan to cool to room temperature. , Squeeze the oil, filter it through a fine cloth or a strainer.
Store in a clean, dry glass or ceramic (not metal or plastic) bottle.
Use a nylon or synthetic cloth to filter as cotton tends to absorb a lot of oil which would be wasted.
If there are any solid particles you see in the oil, filter again to ensure you have only clear, transparent oil.
Avoid any exposure to water or dipping anything inside the bottle for a longer life.
You can store refrigerated up to three years or at room temperature up to one year.
If handled carefully, the oil remains sterile up to 5 years. , Use this oil for a head massage once a week for hair fall, dandruff & graying or to treat acne.
Always use a clean, dry spoon to prevent moisture contamination.
You can also use this oil on minor burns, cuts and wounds.
About the Author
Jack Ford
Specializes in breaking down complex creative arts topics into simple steps.
Rate This Guide
How helpful was this guide? Click to rate: