Egg Oil
A traditional home remedy produced by extracting nutrient-rich oil from hard-boiled egg yolks through a slow rendering process. Historically valued for its therapeutic properties, this potent oil was used to massage stiff joints, treat paralysis, or soothe muscular discomfort. While primarily applied topically, the resulting dark, rich oil was also occasionally consumed in minute quantities on sugar drops for its perceived health benefits.
Ingredients
- 25 large Eggs (Fresh. You will only use the yolks for this recipe.)
Instructions
- 1Hard boil the eggs until fully cooked. Peel them and carefully separate the yolks from the whites. Discard the whites or reserve them for another use, as only the yolks are needed for the oil extraction.
- 2Mash the hard-boiled yolks thoroughly until smooth. Shape the mashed yolks into a thick disc or patty, approximately 1/2 inch thick.
- 3Place a clean, heavy skillet or earthenware plate (originally a 'thikru' or potsherd) on the stove over low heat. Prop it up slightly so it sits at an incline. Place the yolk patty on the heated surface. As the yolks heat and begin to char, oil will start to release and flow down the tilted surface.
- 4As the oil runs down, carefully guide it with the tip of a knife into a wide-mouthed bottle placed at the lower edge. Continue heating until the yolk patty is completely charred black and crumbles into small pieces, extracting every bit of oil possible. Store the collected oil for use.