Egg oil is known for its cosmetic benefits, such as preventing hair loss, reducing frizz and reducing scars and age spots.

You can buy it online or in a shop, but you can also make it yourself.

Simply boil eggs in 500-750ml of water and heat the hard yolks until they have an oily consistency.

Once the oil is ready, you can apply it topically to your skin and hair.

Ingredients

To make homemade egg oil:

• 3 large eggs
• 500 to 750 ml cold water
• 1 teaspoon of olive oil

Preparation

Step 1 : Boil the eggs

1. Put them in a saucepan.
2. Make sure there is enough room for them to fit comfortably, so that they all cook evenly when they come to the boil.
3. If you want to make more oil, you can double the number of eggs in the recipe.
4. Pour about 500 to 750 ml of cold water into the pot.
5. Use enough to completely submerge the eggs.
6. Take care not to fill the saucepan to more than two-thirds of its capacity so that the water does not overflow when it comes to a boil.
7. Once you have filled the saucepan, cover with a lid.
8. Tip: Make sure the eggs are completely submerged. Otherwise they will not cook properly.
9. Leave the lid on to keep the heat in and make the water boil faster.
10. When it boils, you will see a lot of steam coming out of the sides of the lid.
11. There should be many large bubbles all over the surface of the liquid.
12. Leave the eggs to cook for at least 11 minutes so that they are fully cooked.
13. If you take them out after 6 or 7 minutes, the yolks may still be runny or creamy.
14. Remove the eggs from the hot water with a slotted spoon and carefully place them in a small bowl of cold or ice water.
15. Leave to soak for at least 1 minute before removing.
16. If the water in the saucepan is not too hot, you can remove the eggs by hand.
17. Remove the shells.
18. Hold the boiled eggs under cold running water to make this easier.
19. Remove the outer shell from each egg.
20. If you can't get the whole shell off, that's OK.
21. Just separate as much as you can.
22. If there are a few tiny bits of shell left, it's not the end of the world as you won't be using the egg whites to make oil.
23. If you are composting, add the shells after you have removed them.

Step 2: Extract the oil

1.  Use a spoon or the tip of your fingernail to open the cooked breast.
2. In the centre of each hard-boiled egg you will see the hard-boiled yolk.
3. Pick it up with your fingers to separate it from the white.
4. Put all the yolks in a small bowl, separate them to keep them in one place.
5. If the yolk crumbles or breaks when you remove it, don't worry, this is perfectly normal as it is a very soft and brittle part.
6. Heat them up. Place a frying pan on the heat and place the cooked yolks in the centre.
7. Turn on the heat under the pan and heat it to the highest possible temperature so that the yolks begin to melt.
8. As they are already cooked, you can heat the pan before adding them. It doesn't matter.
9. Break them. Use the tip of a skimmer or a perforated spatula to break the yolks into small pieces.
10. Keep breaking them until they look like scrambled eggs.
11. When breaking them, try to make sure they are all mixed together in the centre of the pan.
12. You may need to scrape the spatula with a spoon to remove any eggs that get stuck.
13. Add the olive oil. Pour a teaspoon over the beaten yolks.
14. Don't be afraid to dilute the egg oil. This is simply to make the yolks cook faster.
15. Make sure the pan is hot enough for the oil to sizzle when it hits the metal.
16. Continue to knead the yolks in the hot pan until they have the consistency of a paste.
17. Turn the yolks every few seconds, making sure they stick together in the centre of the pan.
18. At this point they may smell overcooked or burnt, but this is normal for this process.
19. If you see a lot of smoke, it probably means that a particular part is burning.
20. To prevent this from happening, keep turning the mixture. If this still happens, reduce the heat immediately.
21. Heat the paste for 3-5 minutes or until golden brown.
22. Keep turning and re-centering the pan.
23. Wait until the egg yolks start to foam and turn dark brown.
24. At this point you can turn off the heat.
25. Strain the oil. 
26. To store, pour the cooked mixture into a small fine sieve.
27. The dark brown liquid will flow into the container and the solid yolk particles will remain in the sieve.
28. Continue to sieve until the oil is clear.
29. Refrigerate the preparation.
30. It will keep for 3 to 4 years in a small glass or ceramic bottle.
31. After straining, let it cool for about thirty minutes before closing the bottle to make it airtight.
32. Depending on how much you have made, don't hesitate to use several bottles to store it.
33. Do not put anything else in the containers as this will reduce the shelf life of the egg oil.