1 boiled egg ( only the yolk a little squeeze on the saucer )
400 ml vegetable oil (I have used St. John's Wort, which I made myself)
a piece of beeswax - about 60 g (about the size of a two matchboxes)
When you heard a "crackling", take the yolk and drop in oil with wax, bit by bit. The oil will begin to foam, so be prepared quickly to remove the saucepan from heat.
When the oil is "calm", put it back again on the stove. Continue to throw the yolk to the end, constantly stirring wooden spoon. Mixture will change color and became dark brown.
Remove from the stove and leave it for 15-20 minutes. Filter through the cheesecloth or fine sieve strainer. The rest, crumbs of yolks, throw.
When the fat - balm has cooled, put it in a glass jar and close the lid. Fat is stored in the refrigerator for up to 10 months.