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This egg blower makes two holes in the egg. You must stir the contents of the egg to break up the yolk (a long metal stick is included for this step) and then squeeze the rubber pump to extract the white and the yolk. Many pysanka are blown after completion, so that they are easier to store year after year. Eggs which are left full must be protected from heat and have air circulating around them, or risk explosion as the contents expand. This once happened in Susan’s shop in the hands of a customer. It’s not the end of the world, but it does smell like rotten eggs.