Eggs are an essential part of breakfast and a healthy source of nutrients, known for their numerous benefits due to the vitamins and minerals they contain. However, there might be something you haven’t heard of before: egg oil.
Egg oil is a cosmetic oil known for its benefits, such as preventing hair loss, reducing curly hair, and minimizing the appearance of scars and age spots.
Egg oil can be purchased online or easily prepared at home. Its preparation is quite simple: first, boil 2 to 3 cups (470 to 710 mL) of water and crack the eggs into it. Cook the eggs for about 10 minutes, then mash the hardened yolks until they reach an oil-like consistency. Next, strain the mixture, and your homemade egg oil is ready for use.
This oil can be applied topically to your skin and hair through massage. It is believed to have miraculous effects on skin issues such as burns, wounds, and wrinkles. However, if you have concerns about any skin issues or health conditions, it is recommended that you consult a dermatologist.
In conclusion, egg oil provides a way to utilize the already beneficial egg in an even more advantageous manner. It can be used for cosmetic purposes and is easily prepared at home, making it an attractive option. However, it is crucial to consult an expert before using it and ensure proper application.
- 3 large eggs
- 2 to 3 cups (470 to 710 mL) cold water
- 1 teaspoon (4.9 mL) olive oil
- Place 3 eggs in a small saucepan on the stovetop without turning on the heat. Make sure there is enough space for all 3 eggs to rest comfortably so they cook evenly. If you want to make a larger batch of egg oil, consider doubling the number of eggs in the recipe.
- Fill the saucepan with water until the eggs are completely covered. Add 2 to 3 cups (470 to 710 mL) of cold water to the saucepan, immersing the eggs completely. Do not fill the saucepan more than ⅔ full, as you don’t want the water to overflow once it starts boiling. After filling the saucepan with water, cover it with a lid.
- Wait for the water to reach a rolling boil. Turn on the stovetop burner under the egg pan or bring it close to the heat source. Secure the lid tightly on the saucepan to trap the heat inside, which will help the water boil faster. When you see a lot of steam escaping from the saucepan, the water has reached its boiling point. Numerous bubbles should be rolling and foaming throughout the water.
- Set a timer for 11 minutes after the water begins to boil. Soft eggs require less time in boiling water, but you don’t need to worry about hard eggs. When the timer goes off, turn off the burner on the stove and remove the lid from the saucepan. Make sure you wait at least 11 minutes for the eggs to cook completely.
- Let the eggs sit in cold or iced water for 2 minutes. Use a slotted spoon to remove the eggs from the hot water before gently placing them in a small bowl filled with cold or iced water. Let the eggs sit in the water for at least 1 minute before attempting to remove them. If the water is cold enough, you can use your hands to remove the eggs from the saucepan.
- Peel the shells off the boiled eggs. Hold the eggs under cold running water to make the shell removal easier. Remove the outer shell of the eggs and discard the pieces as you go. Don’t worry if you can’t remove the shell in one piece; just do your best to remove it thoroughly. Since you won’t be using the egg whites to obtain any oil, it is not crucial to remove every last bit of the shell. Feel free to compost your eggshells when you’re done with them.
- Cut the egg whites to expose the hardened yolks. Use a spoon or the edge of your fingernail to break the boiled egg whites. You will see the hardened yolk at the center of the boiled egg. Use your fingers to squeeze and extract the yolk. Place all the yolks in a small bowl to keep them in one place.
Extracting the Oil from the Yolks
- Mash the hardened yolks until they reach an oil-like consistency. You can use a fork, a spoon, or even a small blender to break down the yolks into a paste. Continue mashing until the yolks become smooth and have the consistency of a thick oil.
- Add olive oil to the mashed yolks. Adding a teaspoon (4.9 mL) of olive oil to the yolk mixture will help to thin it out and make it easier to apply to your skin or hair. Mix the olive oil into the mashed yolks until the mixture is well combined.
- Strain the yolk mixture to separate the oil. Place a fine mesh strainer or cheesecloth over a clean bowl or jar. Pour the yolk mixture into the strainer or cheesecloth, allowing the oil to pass through while trapping any remaining solid particles. Press on the solids with the back of a spoon to extract as much oil as possible. Discard the solids left in the strainer or cheesecloth.
- Store the egg oil in an airtight container. Transfer the strained egg oil into a clean, airtight container for storage. Keep the container in a cool, dark place to preserve the oil’s freshness and potency. The egg oil should be used within a few weeks for best results.
Remember that it’s essential to consult an expert before using egg oil and to ensure proper application. Egg oil can be a valuable addition to your beauty routine, offering numerous benefits for your skin and hair when used correctly.