Put the egg whites in a bowl with 60 ml (2 fl oz) water and mix gently with a whisk until a small amount of froth appears. Pour the mixture into an eye dropper. Heat the grape seed oil to 60°C (140°F). Gently drop the egg white into the oil and allow small pearls to form. Once the pearls are completely white, lift out with a slotted spoon and cool on a ceramic plate with a small amount of the oil to prevent sticking. Store in a glass jar in the fridge for up to 3 days.