Make Egg Oil at Home
You can make Egg oil (Urdu:Roghan Baiza Murgh, INCI: Ovum Oil) at home for cosmetic use in hair care and skin care. Egg oil is useful for treating acne, hair fall, graying and aging. It is a safer alternative to using egg yolks directly since they may be contaminated with salmonella (bacteria) which can induce severe inflammation.
Ingredients
- 6 chicken eggs
Steps
- Hard boil 6 eggs for 15 - 20 minutes. Peel after natural cooling and cut in halves.
- Separate the yolk (yellow portion) from the whites (albumen) with a spoon. You may use the whites for any food application instead of wasting.
- Mash the yolk into a shallow frying pan. Try to break down as finely as possible.
- Heat on low flame. Continue to cook until the entire mass becomes dark and starts to smoke/smell. Stir and mash periodically.
- Persist. 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.
- Cool. Allow the pan to cool to room temperature.
- Filter the oil. 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.
- Utilise. 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.
Tips
- You can also buy egg oil in the market or online.
- Ensure the bottle is clean and dry, properly corked/closed and stored away from light to preserve the oil.
- Make sure to keep all windows open during preparation, there is usually a lot of smoke and smell.
- Fifty eggs yield approximately five ounces of oil
Warnings
- Allow the pan to cool completely before trying to squeeze out the oil.
- You can have a lot of smoke and smell when you make egg oil. If possible, do it outdoors or in a well ventilated area.
