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This German egg blower makes only one hole in the egg, and includes a pump to extract the white and the yolk. If strong dyes have been used on the egg, the yolk and white extracted with the devise must not be eaten. 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.