The most appropriate method of making egg-albumin sol is:

Break an egg carefully and transfer the transparent part of the content to $\displaystyle 100$ mL of $\displaystyle 5$% w/V saline solution and stir well.

Break an egg carefully and transfer only the yellow part of the content to $\displaystyle 100$ mL of $\displaystyle 5$% w/V saline solution and stir well.

Keep the egg in boiling water for $\displaystyle 10$ minutes. After removing the shell, transfer the white part of the content to $\displaystyle 100$ mL of $\displaystyle 5$% w/V saline solution and homogenize with a mechanical shaker.

Keep the egg in boiling water for $\displaystyle 10$ minutes. After removing the shell, transfer the yellow part of the content to $\displaystyle 100$ mL of $\displaystyle 5$% w/V saline solution and homogenize with a mechanical shaker.