100mL of 5 % (w / v) solution of NaCl in water was prepared in...

The most appropriate method of making egg-albumin sol is Break an egg carefully and transfer the transparent part of the content to $100mL$ of $5$ saline solution and stir well. Since the egg-albumin sol can be prepared by stirring only so, it is a lyophilic sol. Since lyophilic sols are easy to prepare while lyophobic sols required some spacial techniques.

Note: egg-albumin is the transparent part of egg. During preparation of sol, water should be cold. If we boil water, the sol will be coagulated.