Microsurgery is a specialty requiring fine skills in working under the operating microscope, digital dexterity with tremor control and coordination between vision and hand movement. Acquisition is a challenge due to limited access to appropriate training models.

Introduction to microsurgery on in-vivo models (rats) remains the gold standard for acquiring gestures, mastering microsurgical dissection and learning microvascular suturing, with control of suture permeability. However, ethical restrictions hinder access to these models, making it necessary to find alternatives for the initial training phase [1].

The key characteristics of these inert models are ease of access, low cost, high reproducibility to guarantee consistency in learning and realistic reproduction of the most relevant characteristics (strength, texture, etc.) of the model compared with living models. The multitude of existing models, such as Konnyaku Shirataki noodles or chicken wing vessels [2], [3], all present advantages and disadvantages.

With the aim of offering an accessible and cost-effective alternative, we set out to evaluate the learning experience of egg-membrane microsurgery as described by Andreoli [4]. The aim was to determine the extent to which this learning model met the specifications for inert models used in the initial phase of microsurgery training.