Eggwhite Pearls

• 4 eggwhites
• 1 litre (35 fl oz) grapeseed oil

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 (