Egg White Hair Mousse

Egg White Hair Mousse

Take one egg and separate the yolk from the white. The best way to do this is by shifting the egg between the halves back and forth, letting the white drop down into a bowl, until you have only the yolk left in the shell. (save the yolk for later – I’ll give you a few tips on what you can do with that in a short while).
Then, beat the egg white for a couple of minutes. It should have a stiff white consistency, a bit like… you guessed it – hair mousse. Try turning the bowl upside down to see that it doesn’t run or even move. Then you’re done! Apply to damp hair and style as usual. That’s it! One egg white was enough for two uses for my medium-length hair. Keep in the fridge and use within 3 days.

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