Strain the eggwhites through a medium sieve and discard any material that does not come through the sieve with gentle pressure. Heat the grapeseed oil in a large heavy-based saucepan to 50°C (120°F). Put the strained eggwhite into a medium-size hypodermic syringe with a 0.5 mm (25 gauge) needle. In one slow but direct motion squeeze the eggwhite through the syringe into the hot oil. The eggwhite will form very small pearls. Allow to set for 1 minute then, using a rubber spatula, release the pearls from the bottom of the pan in a smooth motion. Allow another 30 seconds of setting, then strain the oil and the eggwhites through a fine sieve. Place the eggwhite pearls on a tray lined with silicone paper. Reserve the oil and repeat the process until you have about 1 tablespoon of pearls (enough for 8 flowers).